one pan roast chicken and vegetables

How To Make one pan roast chicken and vegetables

• 1

  Preheat the oven to 425°F. Pat chicken pieces dry with paper towels.
• 2

  In a large cast-iron or ovenproof skillet, heat the olive oil over medium-high heat. Season the chicken pieces with salt and pepper. Working in two batches, sear the chicken, starting skin side down and turning as needed, until golden, 6-8 minutes per batch. Transfer to a plate.
• 3

  To the skillet, add the carrots, parsnips, celery, garlic, and two pinches each of salt and pepper, and cook until lightly softened and caramelized, 5-7 minutes. Pour in the stock, then tuck the thyme into the skillet. Place the chicken over the vegetables, skin side up, then transfer the skillet to the oven.
• 4

  Roast for 15-20 minutes until the chicken reaches an internal temperature of 165°F. Garnish with chopped parsley.
• 5

  Serve chicken with the vegies.
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