Quick Skillet-Roasted Chicken with Spring Vegetables

QUICK SKILLET-ROASTED CHICKEN WITH SPRING VEGETABLES

INGREDIENTS

• 4 (10-ounce) skin-on airline chicken breasts
• 1 ½ teaspoons s kosher salt, divided, plus more to taste
• ¾ 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)
• ¼ cup (2 ounces) rosé wine
• ½ cup unsalted chicken stock
• 2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS

1. Preheat oven to 425°F. Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in a 12-inch ovenproof skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes. Transfer to a plate. Reserve drippings in skillet.

2. Increase heat to high. Add carrots, mushrooms, turnips, 1 tablespoon butter, 3 herb sprigs, remaining1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to combine. Cook, stirring occasionally, until browned, about 6 minutes. Add onions and chicken, skin side up. Transfer skillet to preheated oven. Roast until a thermometer inserted in thickest portion of chicken registers 160°F, 18 to 20 minutes. Using a slotted spoon, divide chicken and vegetables among 4 plates; reserve drippings in skillet.
3. Return skillet to heat over high. Add rosé and remaining 3 herb sprigs; cook, undisturbed, 2 minutes. Add stock, and bring to a simmer over high. Simmer until reduced by one-third, 2 to 3 minutes. Stir in parsley and remaining 2 tablespoons butter; season to taste with salt. Pour sauce over chicken and vegetables.

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