Pan-Roasted Chicken with Root Vegetables

Pan-roasted chicken can quickly dry out when not cooked properly. We wanted to develop a cooking method for this weeknight meal that kept the chicken super-moist. Here’s what we discovered:

Test Kitchen Discoveries

• Buy parsnips and carrots that are no more than 1 inch in diameter. Thicker vegetables can be fibrous.
• If you don’t have a bottle of white wine on hand, dry vermouth makes a reasonable substitute.
• Cooking the chicken breasts skin side down for the entire cooking time ensures brown, crispy skin and moist meat.