pat's Recipe

Pan-Roasted Chicken with Root Vegetables

Category: Poultry

Serves 4
4 bone-in, skin-on split chicken breasts (about 3 pounds), halved crosswise
Salt and pepper
1 tablespoon vegetable oil
4 carrots , peeled and cut into 1/2-inch rounds
4 parsnips , peeled and cut into 1/2-inch rounds
1/4 cup white wine
1/4 cup low-sodium chicken broth
1 teaspoon minced fresh rosemary
2 tablespoons unsalted butter


1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin-side down until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent with foil.

2. Pour off fat from skillet. Stir in carrots, parsnips, wine, broth, and rosemary and simmer covered, stirring occasionally, until vegetables are tender and pan is nearly dry, about 8 minutes. Off heat, stir in butter and season with salt and pepper. Transfer to platter with chicken. Serve.