Chicken With Celery and Carrots and Roast Potatoes

READY IN: 35mins


  • coarse-ground Dijon mustard, to taste
  • prepared roast minced garlic from one of those supermarket jar
  • 1
    cup celery, chopped into 1/4-inch pieces
  • 1
    cup baby carrots, chopped into 1/4-inch pieces
  • 12
    cup scallion, cut into really small pieces
  • 12
    pint of low-sodium organic chicken broth
  • 1
    tablespoon frozen orange juice concentrate
  • sea salt and pepper, to taste
  • 1
    baking potato, scrubbed but not peeled, cut into chunks of about 1 . 5-inch


  • Steam the potatoes until they are half-way cooked and feel tender to a fork. 5-7 minutes, depending on size. Remove from heat. Score an X in the top of each chunk to let steam escape in the next step. Set aside.
  • Preheat oven to 425 degrees.
  • Take a smallish pyrex or other oven-proof dish (smaller and deeper, the better). Spray lightly with Pam-like substance. Place chicken in center and coat it liberally with mustard & garlic.
  • Scatter the celery, carrots, and scallions around it. Gently pour in the broth, trying not to wash the chicken coating away. Ideally, the broth will cover all the ingredients and certainly no more than that.
  • Add the frozen OJ to a corner of the pyrex dish. Cover it all with foil. Leave a corner open for steam to escape.
  • Take a cookie sheet and apply another light coating of Pam-like substance. Place the pyrex dish in the center, and arrange the potatoes on the cookie sheet outside, X-side up.
  • Bake for 20 minutes. Getting the potatoes crispy and floury is the hardest thing here, so let the chicken be if if the potatoes need more time.
  • To serve: Cut the chicken across the grain and arrange in slices, surrounded by the colorful carrots and celery. Moisten further with the cooking liquid (the scallions and OJ will have disappeared). Arrange the crispy roast potatoes to one side, for dipping in the cooking liquid.