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4 (10-ounce) skin-on airline chicken breasts
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1 1/2 teaspoons kosher salt, divided, plus more to taste
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3/4 teaspoon black pepper, divided
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1 tablespoon olive oil
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6 small carrots, sliced diagonally into 1-inch pieces (about 1 1/2 cups)
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8 ounces fresh oyster mushrooms, halved
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6 small hakurei turnips or radishes, trimmed and quartered (about 1 cup)
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3 tablespoons unsalted butter, cut into pieces, divided
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6 rosemary and thyme sprigs, divided
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2 spring onions, or 4 scallions, cut into 2-inch pieces (about 1 cup)
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1/4 cup (2 ounces) rosé wine
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1/2 cup unsalted chicken stock
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2 tablespoons chopped fresh flat-leaf parsley
Quick Skillet Roasted Chicken with Spring Vegetables
Tender vegetables simmer in a mixture of chicken drippings and butter in this simple, speedy dish.
Nutrition Information
205
Calories
11g
Carbohydrates
28g
Protein
635mg
Potassium
8g
Fiber
12g
Sugar
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