Quick Roast Chicken & Root Vegetables

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
315
FAT
31%
CHOL
27%
SOD
47%

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Ingredients for 4 servings

1 pound baby potatoes, quartered

1/2 teaspoon freshly ground pepper, divided

1 tablespoon Dijon mustard

1 tablespoon chopped fresh marjoram or 1 teaspoon dried

3/4 teaspoon salt, divided

2 bone-in chicken breasts (12 ounces each), skin and fat removed, cut in half crosswise

2 tablespoons extra-virgin olive oil, divided

1/4 cup all-purpose flour

1 cup reduced-sodium chicken broth

2 teaspoons red- or white-wine vinegar

1 large shallot, chopped

1 pound turnips, peeled and cut into 1/2-inch chunks

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