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Pan-Roasted Chicken With Vegetables and Dijon Jus

J. Kenji López-Alt
  • minutes
  • Serves 4

INGREDIENTS

1

Chicken (about 4 pounds), whole

1 tbsp

1 lemon, juice from

2

Bay leaves

16

Brussels sprouts

3

Carrots, large

1

stalk Celery

16

Fingerling or yellow new potatoes

1

Onion, whole

2 tbsp

Parsley, fresh leaves

3

sprigs Sage, fresh

1

Shallot, medium

2 cups

Chicken stock, homemade or store-bought low-sodium

1 tbsp

Dijon mustard

2 tsp

Fish sauce

1

Black pepper, Freshly ground

1

Kosher salt

4 tbsp

Olive oil, extra-virgin

2 tbsp

Butter, unsalted

1 cup

White wine, dry