Herb-Crusted Chicken with Root Vegetables

Published in Recipes

Herb-Crusted Chicken with Root Vegetables

Dish that captures the essence of seasonal flavors and fresh ingredients.

By

● Time to make: 40 Min

• Serves: 2

Herb-Crusted Chicken with Root Vegetables

Ingredients / Shopping list:

Easy way to cook Herb-Crusted Chicken with Root Vegetables

  1. In a bowl, mix white wine, Dijon mustard, olive oil, sugar, salt, and pepper. Whisk until smooth. Marinate chicken in the mixture for at least 30 minutes.
  2. Wash and chop carrots, potatoes, and beets into bite-sized cubes or sticks. Toss with a
    drizzle of olive oil, salt, and pepper.
  3. In a food processor, combine almonds, nuts, thyme, rosemary, dill, chives, salt, and pepper. Pulse until finely chopped.
  4. Pat chicken dry, then press herb crust onto each piece, ensuring even coverage.
  5. If using the oven method, preheat to 200°C (400°F).
  6. Heat olive oil in a pan over medium heat. Sear chicken until golden brown, then transfer to oven for 15-20 minutes until cooked through.
  7. Roast root vegetables in a separate baking dish at 200°C for 25-30 minutes until tender.

Pro version

  1. Use white wine and Dijon mustard for a tangy base.
  2. Add pickle relish or sauerkraut for a burst of acidity.
  3. Mix Lingonberry jam with olive oil and honey for a sweet-tart drizzle.

Tips / Plating:

  1. Serve with wild mushrooms or sautéed greens for added depth.
  2. Garnish with fresh herbs or edible flowers for visual appeal.
  3. Pair with a light soup or salad to balance the meal.
herbschickenhealthygluten-free

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