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

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

www.americastestkitchen.com

For this version of classic roast chicken and vegetables, we knew we could use our cast-iron skillet to get a great seared crust on the chicken, but could we cook the vegetables in sync—and not dry...

Keywords

  • Cast-Iron Skillet
  • Vegetables
  • Chicken
  • Main Courses
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Ingredients

  • 4 (12-ounce) bone-in split chicken breasts, trimmed
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 1 pound small red potatoes, unpeeled, quartered
  • 8 ounces parsnips, peeled, halved lengthwise, and cut into 1-inch pieces
  • 4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces
  • 4 shallots, peeled and quartered
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried
  • 1 tablespoon minced fresh chives

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