Quick Skillet Roasted Chicken with Spring Vegetables
Ingredients
- 4 (10-ounce) skin-on airline chicken breasts
- 1 1/2 teaspoons kosher salt, divided, plus more to taste
- 3/4 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 6 small carrots, sliced diagonally into 1-inch pieces (about 1 1/2 cups)
- 8 ounces fresh oyster mushrooms, halved
- 6 small hakurei turnips or radishes, trimmed and quartered (about 1 cup)
- 3 tablespoons unsalted butter, cut into pieces, divided
- 6 rosemary and thyme sprigs, divided
- 2 spring onions, or 4 scallions, cut into 2-inch pieces (about 1 cup)
- 1/4 cup (2 ounces) rosé wine
- 1/2 cup unsalted chicken stock
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
Quick Skillet-Roasted Chicken with Spring Vegetables serves 4 original recipe by Food & Wine.
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