Cast Iron Pan-Roasted Chicken Breasts with Root Vegetables

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 our chicken, we preheated the skillet over medium heat for 5 minutes for the quickest, most even browning. After the initial sear, we took the chicken out of the skillet and filled the pan with potatoes, parsnips, carrots, and shallots. We then put the chicken back in the pan on top of the vegetables and moved the whole thing to the oven. The intense heat of the cast-iron pan helped cook our root vegetables quickly and evenly. Elevating the chicken on top of the vegetables allowed the meat to gently cook while the vegetables roasted against the hot surface of the pan. Once the chicken was done, we removed it and let it rest while we finished cooking our vegetables. Cutting the vegetables into bite-size pieces helped them cook faster so they were done by the time the chicken was rested and ready to serve. A simple sprinkling of chives was all that was needed to finish our dish. Use small red potatoes measuring 2 inches in diameter.


Print Shopping List

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
Nutritional Information


Per Serving (Serves 4)

  • Calories 694
  • Cholesterol 174 mg
  • Fat 29 g
  • Sodium 1480 mg
  • Saturated 7 g
  • Carbs 45 g
  • Trans 0 g
  • Dietary Fiber 8 g
  • Monounsaturated 13 g
  • Sugar 11 g
  • Polyunsaturated 6 g
  • Protein 61 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Serves 4

1. 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.

2. 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.

3. Using potholders, remove skillet from oven. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest while finishing vegetables.

4. 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.