Pan-Roasted Chicken with Root Vegetables

From Cook's Country | December/January 2010

Why this recipe works:

For our Pan-Roasted Chicken with Root Vegetables recipe, we stuck with parsnips and carrots that were no more than one inch in diameter. Thicker vegetables were too fibrous. For the chicken, we found cooking the breasts skin side down for the entire cooking time ensured brown, crispy skin and… read more

For our Pan-Roasted Chicken with Root Vegetables recipe, we stuck with parsnips and carrots that were no more than one inch in diameter. Thicker vegetables were too fibrous. For the chicken, we found cooking the breasts skin side down for the entire cooking time ensured brown, crispy skin and moist meat. Our recipe calls for white wine, but tasters did not notice a substantial difference when we substituted dry vermouth.

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Serves 4

Ingredients

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