- 4 12oz bone-in chicken breasts
- 1lb quartered red potatoes
- 8oz halved parsnips in 1in pieces
- 4 halved carrots in 1in pieces
- 4 quartered shallots
- 1tsp fresh rosemary
- 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.