One-Pan Roast Chicken with Root Vegetables
From Cook's Country
Cooking vegetables and chicken together in the same pan often leads to unevenly cooked chicken and greasy, soggy vegetables. To get the chicken and vegetables to cook at the same rate, we used chicken parts, which contain less overall fat than a whole chicken and don’t smother the vegetables underneath, which would cause them to steam. To ensure that the delicate white meat stayed moist while the darker meat cooked through, we placed the chicken breasts in the center of the pan, with the thighs and drumsticks around the perimeter. A similar treatment for the vegetables—leafy Brussels sprouts in the middle, hardier potatoes and carrots on the outside—also proved effective.
Serves 4
We halve the chicken breasts crosswise for even cooking. Use Brussels sprouts no bigger than golf balls, as larger ones are often tough and woody.
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One-Pan Roast Chicken with Fennel and Parsnips -
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