French Chicken Roast

October 19, 2018
Created by Harmons Chef
45 minutes
Serves 4
  • 2 large carrots, peeled and sliced into coins
  • 8 oz beets (about 2 medium), peeled and thinly sliced
  • 8 oz fennel (about 1 bulb), sliced 1/4" thick
  • Olive oil
  • 6 boneless, skinless chicken thighs
  • 1/2 tsp fine salt
  • 1/4 cup red wine vinegar
  • 1/4 cup minced shallot
  • 1 Tbsp Herbes de Provence
  • 2 tsp Dijon mustard
  • 1/4 cup olive oil
  • Salt and freshly ground pepper

Note: if your fennel comes with fronds, and your beets come with greens, wash those and set aside first.

Preheat oven to 425°.

In a bowl, toss veggies together. Drizzle with olive oil and season with black pepper.

Spread vegetables in an even layer onto a baking sheet lined with parchment. Roast for 10 minutes.

Meanwhile, pat chicken dry. Season with salt and pepper. If you set aside beet greens and fennel fronds, chop and set aside.

Pull out veggies. Toss. Clear a place in middle of pan and place chicken evenly on pan. Roast until chicken reaches an internal temperature of 165°, about 20-25 minutes.

Meanwhile, make French vinaigrette (Note: If you want to skip this step, use 2/3 cup of your favorite Dietitians Choice salad dressing):

In a small bowl, mix together salt, vinegar, shallot, and herbs. Let stand for 10 minutes.

Mix in Dijon mustard, then slowly whisk in 1/4 cup olive oil. Season with black pepper to taste.

Remove everything from oven. In a large bowl, toss roasted vegetables (and raw, chopped, beet greens and fennel fronds, if using) with ½ the vinaigrette. Top with 1 1/2 chicken thighs per person and last of dressing.

This meal is wonderful served with Harmons 7-Grain bread.

Nutrition information: Serving size: 1/4th of recipe: Calories: 410; Total fat: 23g (3.5g saturated); Sodium: 600mg; Total Carbohydrate: 15g; Dietary Fiber: 5g; Sugars: 9g; Protein: 37g