Pan-Roasted Chicken with Root Vegetables

Name: Pan-Roasted Chicken with Root Vegetables
Yield: Serves 4
Ingredients: 4 , bone-in, skin-on split chicken breasts (about 3 pounds), halved crosswise; , Salt and pepper; 1 tablespoon, vegetable oil; 4 , carrots, peeled and cut into 1/2-inch rounds; 4 , parsnips, peeled and cut into 1/2-inch rounds; 1/4 cup, white wine; 1/4 cup, low-sodium chicken broth; 1 teaspoon, minced fresh rosemary; 2 tablespoons, unsalted butter

Main Courses
Chicken
Weeknight
30-Minute Suppers

Appears in Cook's Country December/January 2010

This simple dish is an entire meal in a single pan.

SERVES 4

TIME 30 minutes

Pan-Roasted Chicken with Root Vegetables

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