Roasted Chicken with Parsnips and Carrots

If you need an excuse to get into the kitchen, look no further. Allow me to introduce you to this one pan-chicken. This dish is simple and intuitive paleo dish with rosemary roasted chicken, carrots and parsnips. Parsnips, a white root vegetable, have a sweet and earthy flavor. Here they are roasted with carrots and chicken breast for a warm and comforting fall meal. It combines seasonal vegetables and flavors with simple cooking techniques that allow you to bring together a warm and comforting meal that is short on clean-up.

1. Prepare Ingredients Preheat oven to 425°F. Peel carrots and parsnips and cut on a diagonal into ¼-inch slices. Finely chop rosemary leaves, discarding stems. Roughly chop garlic. Halve lemon. Rinse chicken and pat dry with paper towel.

2. Sear Chicken Season chicken all over with ½ teaspoon kosher salt and pepper. Add skin-side down to a large ovenproof pan over medium-high heat and sear until skin is browned, 6-8 minutes (see Recipe Tip). Remove from pan and set aside.

3. Make Rosemary Sauce While chicken sears, stir together white wine, rosemary, garlic, and 2 tablespoons olive oil in a small bowl. Season with salt and pepper.

4. Roast Chicken and Vegetables Add carrots and parsnips to pan from chicken and arrange in a single layer. Season with ¼ teaspoon kosher salt and pepper. Add seared chicken skin-side up, nestling in, and pour over rosemary sauce. Transfer pan to oven and roast until vegetables are tender and chicken is no longer pink, 12-15 minutes.

5. Toss Salad While chicken and vegetables roast, rinse arugula. In a large bowl, whisk together juice of 1 lemon and 1 tablespoon olive oil. Add arugula and toss to coat. Taste and add salt and pepper as needed.

6. Plate Chicken Drizzle any remaining juices from pan over chicken and roasted vegetables. Enjoy with a heap of arugula salad alongside

Prepared by: Chef Hanna Yurkovetskaya