Pan-Roasted Chicken with Root Vegetables

Name: Pan-Roasted Chicken with Root Vegetables
Yield: Serves 4
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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Appears in Cook's Country December/January 2010

SERVES4

TIME30 minutes

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 t...

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