Roasted Chicken with Parsnip and Herb Jus
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and feels elegant enough for guests. Roasted chicken with parsnip and herb jus has become a staple in my kitchen, and I love how the caramelized parsnips develop this natural sweetness that perfectly complements the savory jus. Parsnips are wonderfully nutritious too, packed with fiber and vitamin C to support your immune system. What makes this recipe truly special is how simple it is to execute: you're really just roasting everything in one pan and letting the oven do the heavy lifting. The result is juicy, herb infused chicken with a silky pan sauce that tastes far more complicated than it actually is.
Ella x
Ingredients
- 4chicken breasts, bone-in and skin-on(pat dry with paper towels)
- ¾ kgparsnips(cut into 2-inch batons)
- 3 tablespoonsolive oil
- 1 teaspoonsea salt
- ½ teaspoonfreshly cracked black pepper
- 4fresh thyme sprigs
- 6garlic cloves, smashed(unpeeled)
- 177 mlchicken broth
- 59 mldry white wine
- 2 tablespoonsbutter(cold, cubed)
- ½ teaspoonlemon zest
Detail level
Instructions
- 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
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
Flip the chicken over and transfer the pan to the oven. Roast for 12 minutes until the chicken is partially cooked through.
- 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
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
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
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
Pour the herb jus over the chicken and roasted parsnips. Garnish with fresh thyme and serve immediately while hot.
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