This dish takes chicken to the next level!
Adapted Recipe from One Pan, Two Plates by Carla Snyder
2 bone-in, skin-on chicken breast halves
1 tbsp olive oil
1 small yellow onion, cut into 8 wedges
2 potatoes scrubbed and cut lengthwise into 8 wedges
4 carrots, cut in half lengthwise and then into 16 pieces
2 tsp minced rosemary
2 tsp dijon or whole grain mustard
1/3 cup bone broth (or water)
salt and pepper, to taste
Preheat oven to 400º F. Season chicken with salt & pepper.
Heat olive oil in a 12-in cast-iron skillet over medium-high heat. Place chicken skin-side down, and brown it for about 4 minutes. Don't turn the chicken if it's stuck...it will release once browned. Turn the chicken with tongs and brown the other side for about 3 minutes. Transfer the chicken to a plate.
Add more oil if pan is dry. Add onions, potatoes, carrots, rosemary, and salt and pepper to pan and sauté, stirring occasionally for about 4 minutes.
Spread mustard over chicken. Place chicken on top of vegetables in the pan.
Transfer skillet to oven and roast for 10 minutes. Then, pour the bone broth into the pan and roast everything until the chicken is cooked fully and vegetables are tender and golden, about 10 minutes longer. Dig in!
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.