Pan-Roasted Chicken with Root Vegetables | America's Test Kitchen

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 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