Pan-Roasted Chicken with Root Vegetables
By America's Test KitchenPublished on August 2, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
4 bone-in, skin-on split chicken breasts (about 3 pounds), halved crosswiseSalt and pepper 1 tablespoon vegetable oil 4 carrots, peeled and cut into ½-inch rounds4 parsnips, peeled and cut into ½-inch rounds¼ cup white wine ¼ cup low-sodium chicken broth 1 teaspoon minced fresh rosemary 2 tablespoons unsalted butter
Instructions
- 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.
- 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.
Time
30 minutesYield
Serves 4Ingredients
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 ½-inch rounds
4 parsnips, peeled and cut into ½-inch rounds
¼ cup white wine
¼ cup low-sodium chicken broth
1 teaspoon minced fresh rosemary
2 tablespoons unsalted butter
Ingredients
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 ½-inch rounds
4 parsnips, peeled and cut into ½-inch rounds
¼ cup white wine
¼ cup low-sodium chicken broth
1 teaspoon minced fresh rosemary
2 tablespoons unsalted butter
Ingredients
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 ½-inch rounds
4 parsnips, peeled and cut into ½-inch rounds
¼ cup white wine
¼ cup low-sodium chicken broth
1 teaspoon minced fresh rosemary
2 tablespoons unsalted butter
Why This Recipe Works
For our Pan-Roasted Chicken with Root Vegetables recipe, we stuck with parsnips and carrots that were no more than one inch in diameter. Thicker vegetables were too fibrous. For the chicken, we found cooking the breasts skin side down for the entire cooking time ensured brown, crispy skin and moist meat. Our recipe calls for white wine, but tasters did not notice a substantial difference when we substituted dry vermouth.
Instructions
- 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.
- 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.
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