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Ingredients

• 1 pound turnips, peeled and cut into 1/2-inch chunks
• 1 pound baby potatoes, quartered
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1/4 cup all-purpose flour
• 1 cup reduced-sodium chicken broth
• 2 bone-in chicken breasts (12 ounces each), skin and fat removed, cut in half crosswise
• 1 large shallot, chopped
• 1 tablespoon Dijon mustard
• 2 teaspoons red- or white-wine vinegar

Description

Quick Roast Chicken & Root Vegetables - The Huffington Post

Kitchen Daily