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.