Pan-Roasted Chicken with Vegetables and Dijon Jus

Ingredients

• 16 fingerling or yellow new potatoes, scrubbed
• 3 large carrots, 2 peeled and cut into 1-inch faux tourné chunks, 1 roughly chopped, divided
• Kosher salt
• 16 brussels sprouts, split in half
• Freshly ground black pepper
• 4 tablespoons extra-virgin olive oil, divided
• 1 whole chicken, cut into 8 serving pieces, backbone reserved
• 1 cup dry white wine
• 1 whole onion, split in half
• 1 stalk celery, roughly chopped
• 3 to 4 sprigs fresh sage
• 2 bay leaves
• 2 cups homemade or store-bought low-sodium chicken stock
• 1 medium shallot, thinly sliced
• 2 tablespoons minced fresh parsley leaves
• 2 tablespoons unsalted butter
• 1 tablespoon Dijon mustard
• 1 tablespoon juice from 1 lemon
• 2 teaspoons fish sauce

Directions

1. Move an oven rack to the middle and heat the oven to 450 degrees F. Put the potatoes and faux tourné carrots in a medium saucepan, add enough cold salted water to cover, bring it to a boil, and simmer until they are barely tender, about 10 minutes. Drain them, then tip them into a large bowl. Add the brussels sprouts, season with salt and pepper, and toss everything with 2 tablespoons olive oil. Let the vegetables sit for a bit.
2. Put the chicken backbone into the emptied saucepan. Add the roughly chopped carrot, onion, celery, sage, and bay leaves, then set the pan aside. Season the chicken pieces generously with salt and pepper.
3. In a large cast iron skillet, warm 1 tablespoon oil over high heat until it just begins to smoke. Set the chicken in the pan skin side-down and leave it alone as much as you can, letting the skin render and turn deeply golden, 8 to 12 minutes. If the pan smokes too fiercely, lower the heat. Turn each piece over as it finishes browning and lightly color the other side, about 3 minutes longer. Move the browned chicken to a plate and keep it nearby.
4. After all the chicken has browned, pour the white wine into the skillet and use a wooden spoon to loosen the browned bits. Add that wine mixture to the saucepan with the chicken backbone. Pour in any juices from the plate where the chicken is resting, then clean the skillet with a paper towel.
5. Pour the stock into the pot with the chicken backbone. Bring it to a simmer over high heat, turn the heat all the way down, cover the pot, and let it bubble gently while the chicken roasts.
6. Add the remaining 1 tablespoon oil to the skillet and heat it over high heat until it just starts to smoke. Add the vegetable mixture, then arrange the chicken pieces on top with the skin facing up. Move the skillet to the oven. Roast, checking with an instant read thermometer, until the breast pieces reach 150 degrees F and the legs are at least 165 degrees F. Move pieces to a clean plate as they finish; the total roasting time will be 20 to 45 minutes.
7. Once every piece of chicken is done, add the shallots to the skillet of vegetables and toss them through. Put the skillet back in the oven and keep roasting, turning the vegetables now and then, until the vegetables and shallots are browned all over, about 10 minutes. Take the skillet out of the oven, add the parsley, toss to coat, and set the chicken right on top of the vegetables.
8. Strain the simmering broth mixture into a small saucepan or bowl. Add the butter and Dijon mustard, then whisk in the lemon juice and fish sauce. Taste the jus and adjust it with salt and pepper. Bring the chicken and vegetables to the table right away, with the jus alongside.