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