Roast Chicken Breasts with Red Potatoes, Carrots, and Parsnips
If using kosher chicken, do not brine. If brining the chicken, do not season with salt in step 3. Variations: 1. Omit the carrots and parsnips. Add 1 thinly sliced fennel bulb and 1/2 head cauliflower, cut into 1-inch florets, to the dish with potatoes. Omit the rosemary and sprinkle with 1 Tbsp minced fresh tarragon before serving. 2. Omit the potatoes and parsnips. Add 2 cups peeled butternut or acorn squash, cut into 1-inch chunks, and 10 oz Brussels sprouts, halved to the dish with carrots. Substitute 1 Tbsp minced fresh thyme for the rosemary.
Ingredients
| 1 lb | Red Potatoes, About 3 medium; Scrubbed and cut into 1 inch chunks |
| 1 lb | Carrots, About 6; Peeled, Halved, and Cut into 1 inch Lengths |
| 1 lb | Parsnips, Peeled, Halved, and Cut into 1 inch Lengths |
| 2 | Shallots, Peeled and Quartered |
| 8 cloves | Garlic, Peeled |
| 1 tbsp | Extra Virgin Olive Oil |
| 2 tsps | Fresh Rosemary |
| 4 | Bone-in, Skin-on Split Chicken Breasts, (10 oz), Trimmed, Brined if desired |
| 1⁄4 cup | Chicken Broth, Low Sodium |
Steps
- Adjust an oven rack to the middle position and heat the oven to 450 degrees.
- Toss the potatoes, carrots, parsnips, shallots, garlic, oil, rosemary, 1⁄2 tsp salt, and 1⁄2 tsp pepper together in a large bowl. Spread the vegetables into a 13 by 9 inch baking dish and roast for 15 minutes.
- Pat the chicken dry with paper towels and season with salt and pepper. Lay the chicken, skin-side up, on a wire rack. Carefully place the wire rack over the dish of partially cooked vegetables (the rack may overhang the dish slightly). Roast until the chicken registers 160-165 degrees on an instant read thermometer, 30-35 minutes.
- Transfer the chicken to a serving platter. (If the vegetables are not yet tender, stir in the broth and continue to cook until they are tender, up to 15 minutes longer.) Season the vegetables with salt and pepper to taste and transfer to the serving platter. Serve with lemon wedges (if desired).