Cast iron chicken and root vegetable skillet

Serves 4

  1. 4 12oz bone-in chicken breasts
  2. 1lb quartered red potatoes
  3. 8oz halved parsnips in 1in pieces
  4. 4 halved carrots in 1in pieces
  5. 4 quartered shallots
  6. 1tsp fresh rosemary
  7. 1tb chives
  • Brown chicken skin-side down on medium heat in a 12in skillet for 5-7 minutes. Flip and cook on 3 minutes. Set aside.
  • Add 2-6 to skillet and place chicken skin-side up. Roast at 450 degrees for 20-25 minutes. Remove chicken and continue roasting vegetables for 15 minutes. Add chives and serve.
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