I adore the combination of chicken with mustard and tarragon. Add my new found love of roasted carrots and this is one delicious meal!
with Fennel, Potatoes & Carrots
original recipe by Eating Deliciously
6 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
4 large carrots, peeled and cut into 1-inch pieces
1 fennel bulb, cored and cut into 1-inch pieces
Extra virgin olive oil
Kosher salt and freshly ground black pepper
2 garlic cloves, minced
1 lemon, zested and halved
3 tablespoons minced fresh tarragon, divided
4 boneless, skinless chicken breasts, about 2 pounds total
1 tablespoon Dijon mustard
Preheat the oven to 425ºF.
Place the potatoes, carrots and fennel in a roasting pan. Drizzle with olive oil and season with kosher salt, pepper, minced garlic, 2 tablespoons tarragon, lemon zest, and juice of ½ lemon. Cut up the other half of the lemon into quarters, and place in the pan along with vegetables. Roast the vegetables for 30 minutes stirring occasionally.
Meanwhile combine ¼ teaspoon kosher salt, 1/8 teaspoon black pepper, remaining tablespoon tarragon and Dijon mustard in a small bowl. If chicken breasts are large, cut in half and thinly spread the mustard mixture on both sides. Add chicken on top of the vegetables in the pan and continue to roast for 25 minutes. Let rest for 5 minutes before serving.
