Cast Iron Pan-Roasted Chicken Breasts with Root Vegetables

Name: Cast Iron Pan-Roasted Chicken Breasts with Root Vegetables
Yield: Serves 4
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

14 comments

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?

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

SERVES4

TIME1¼ hours

Cast Iron Pan-Roasted Chicken Breasts with Root Vegetables

A cookbook recipe exclusively for All-Access members from Cook It In Cast Iron

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