Roasted Chicken with Parsnip and Herb Jus

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Season both sides of the chicken breasts generously with salt and pepper, allowing the seasoning to penetrate the skin.

   Tip: Letting seasoning sit for 5 minutes helps flavors develop before cooking.

2. 2

   Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place chicken skin-side down in the hot pan and sear for 5-6 minutes until the skin is golden and crispy, without moving the pieces.

   Tip: Don't flip the chicken—let it sear undisturbed for the crispiest skin.

3. 3

   Flip the chicken over and transfer the pan to the oven. Roast for 12 minutes until the chicken is partially cooked through.

4. 4

   Remove the pan from the oven and arrange the parsnip batons around the chicken. Scatter smashed garlic cloves and fresh thyme sprigs around the pan. Drizzle parsnips with a bit more olive oil if needed.

   Tip: Arranging vegetables around the chicken allows them to roast in the rendered chicken fat.

5. 5

   Return the pan to the oven and continue roasting for 15-18 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the parsnips are golden and tender.

   Tip: Use a meat thermometer inserted into the thickest part of the chicken (not touching bone) for accuracy.

6. 6

   Transfer the chicken and parsnips to a serving platter and tent loosely with foil to keep warm. Place the skillet over medium heat on the stovetop and pour in the white wine, scraping up any browned bits from the bottom with a wooden spoon.

   Tip: This deglazing process captures all the flavorful browned bits stuck to the pan.

7. 7

   Add chicken broth and bring the mixture to a gentle simmer. Cook for 3-4 minutes until reduced by about one-third, then remove from heat. Whisk in the cold butter pieces and lemon zest until the jus is glossy and emulsified.

   Tip: Adding cold butter at the end creates a silky, rich sauce without needing flour or cream.

8. 8

   Pour the herb jus over the chicken and roasted parsnips. Garnish with fresh thyme and serve immediately while hot.