Cast Iron Pan-Roasted Chicken Breasts with Root Vegetables
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WHY THIS RECIPE WORKS
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 out the chicken? To get the best sear on o... Read More
GATHER YOUR INGREDIENTS
Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Add oil and heat until just smoking. Place chicken skin side down in skillet and cook until well browned on first side, 5 to 7 minutes. Flip chicken and continue to cook until lightly browned on second side, about 3 minutes; transfer to plate.
Add potatoes, parsnips, carrots, shallots, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper to fat left in skillet and toss to coat. Place chicken skin side up on top of vegetables, transfer skillet to oven, and roast until chicken registers 160 degrees, 20 to 25 minutes.
Using potholders, remove skillet from oven. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest while finishing vegetables.
Being careful of hot skillet handle, stir vegetables, return skillet to oven, and roast until vegetables are tender, about 15 minutes. Stir in chives and season with salt and pepper to taste. Serve chicken with vegetables.