Pan-Roasted Chicken with Root Vegetables | America's Test Kitchen
This simple dish is an entire meal in a single pan.
Keywords
- Main Courses
- Chicken
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
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
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