Rustic Roasted Chicken and Vegetables with Creamy Dijon Tarragon Sauce

Rustic cooking is one of my favorite ways to cook. I like things big and bold and chunky, so you can actually see and taste what’s in your dish. Then I like it topped with a nice sauce that compliments all the flavors. To me, that is a prefect dish.

I made yet another rustic dish last night that was a perfect warm and comforting dish for a cold and chilly night. It was rustic roasted chicken and vegetables with a creamy Dijon and tarragon sauce. Everything was cooked together all on one pan too. It was most definitely my kind of meal – easy-peasy and delicious. It doesn’t get much better than that.

Roasted Chicken and Vegetables with Creamy Dijon and Tarragon Sauce

I used chicken breasts that I cut into large pieces, but you can also use drumsticks or other parts of cut chicken too.

Preheat the oven to 425* F or about 220*C.

1 1/2-2 lbs chicken breasts, cut into large pieces

1 zucchini, sliced into thick rounds

1 crookneck, sliced into thick rounds

3 carrots, peeled and sliced into thick pieces

1/2-3/4 red onion, diced medium

1 1/2-2 lbs red potatoes quartered

1-2 TBSP garlic

olive oil

lemon olive oil, optional

salt & pepper to taste

Creamy Dijon Tarragon Dressing

1 cup dry white wine

2 tsp dried tarragon or 1 TBSP fresh tarrogon, chopped

1- 1 1/2 cups heavy whipping cream

1 TBSP Dijon mustard

1-2 TBSP flour

fresh ground black pepper to taste

2 TBSP butter

Pat the chicken dry with a paper towel, then season with salt & pepper and drizzle the lemon olive oil over it. Place it on a baking sheet, with plenty of room left for the vegetables.

Toss all the vegetables together with olive oil and lemon olive oil, and salt and pepper. Then add to the baking sheet with the chicken.

Place the pan in the oven and cook for about 25-30 minutes, then stir the vegetables and turn them so they cook evenly, and place back into the oven for another 25-30 minutes, or until they are slightly charred and tender and the chicken is completely cooked.

While the chicken and vegetables are cooking, prepare the sauce. Start by reducing the wine to about 1/2 of what it was when you started, along with the tarragon.

Add the cream, the Dijon mustard and some more fresh ground black pepper, plus 1-2 TBSP of flour to thicken the sauce. Mix everything together completely, bring to a boil, then reduce the heat to a simmer and continue to cook for about 5-7 minutes, stirring frequently. Make sure all the lumps of flour are broken down.

Add the butter right at the end to make a smooth, creamy finish to the sauce.

Once everything is ready, serve it up and top with the Dijon tarragon sauce, with a cool crisp dry white wine on the side, preferably the same wine you used for the sauce. Delicious!

Have a great day Everyone. Stay safe, stay warm and stay well. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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