One-Pan Roast Deviled Chicken
Adapted from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two by Carla Snyder (Chronicle Books, 2013)
The "simple is best" maxim resounds in this roasted chicken and vegetable dish. One of the reasons it tastes so good may be that many of us rarely eat chicken cooked with the bone in and skin on anymore and have forgotten how tasty chicken can be. A simple mustard coating seals in flavor and contributes tang to the sweet vegetables that lie below, bathing them in the chicken-y goodness.
- 2 bone-in, skin-on chicken breast halves
- Salt and freshly ground black pepper
- 1 tablespoon olive oil, plus more if needed
- 1 small yellow onion, cut into 8 wedges
- 2 new potatoes, scrubbed and each cut lengthwise into 8 wedges
- 2 carrots, cut in half lengthwise and then into 8 pieces about 2 inches long
- 2 parsnips, cut in half lengthwise and then into 8 pieces about 2 inches long
- 1 turnip, halved and cut into 8 pieces about 2 inches long
- 1 teaspoon fresh minced rosemary (or 1/2 teaspoon dried)
- 2 teaspoons Dijon or whole-grain mustard
- 1/3 cup beer, chicken broth, white wine or water
- 2 teaspoons minced fresh flat-leaf parsley, for garnish
Preheat the oven to 400 degrees. Pat the chicken dry and sprinkle all over with salt and pepper.
Heat a 12-inch ovenproof skillet over medium-high heat and add the olive oil. When the oil shimmers, add the chicken, skin side down, and brown it for about 4 minutes. Don't try to turn the chicken if it's stuck to the bottom of the pan; it will release once it is sufficiently browned. Turn the chicken with tongs and brown the other side for about 3 minutes. Transfer the chicken to a plate. (It won't be fully cooked at this point, but the skin should be nicely browned.)
If the pan seems dry, add a little more olive oil. Add the onion, potatoes, carrots, parsnips, turnip, rosemary, 1/2 teaspoon salt and a sprinkling of pepper to the hot pan and sauté, stirring every now and then, until the vegetables begin to soften, about 4 minutes. Spread the skin side of the chicken pieces with the mustard and lay them on top of the vegetables, mustard side up. Transfer to the oven and roast for 10 minutes. Pour the beer, wine, broth or water into the pan and roast everything until the chicken is cooked through and the vegetables are tender and browned, about 10 minutes longer. Pierce the chicken with a fork to check for tenderness and check the thick part of the breast with an instant-read thermometer. It should read 165 degrees F.
Divide the chicken and vegetables between two warmed plates, sprinkle with parsley and serve hot.