Dinner Poultry Dishes Chicken Main Course Roast Chicken Quick Skillet-Roasted Chicken with Spring Vegetables 4.8 (10) 8 Reviews Tender vegetables simmer in a mixture of chicken drippings and butter in this simple, speedy dish. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People, and EatingWell. Food & Wine's Editorial Guidelines Updated on October 11, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Christine Keely Active Time: 40 mins Total Time: 55 mins Servings: 4 The attached drumette gives these airline chicken breasts more flavor; bone-in, skin-on chicken thighs make a good substitute. Andrew Fortgang of Canard in Portland, Oregon, recommends pairing this dish with floral, spicy Gourgonnier. "Orange aromas of Gourgonnier draw me in; on the palate, it's weighty, almost creamy, but with pepper and just enough acidity to balance." Suggested pairing Creamy, lightly peppery rosé: 2020 Mas de Gourgonnier Les Bauxde Provence. Ingredients 4 (10-ounce) skin-on airline chicken breasts 1 1/2 teaspoons kosher salt, divided, plus more to taste 3/4 teaspoon black pepper, divided 1 tablespoon olive oil 6 small carrots, sliced diagonally into 1-inch pieces (about 1 1/2 cups) 8 ounces fresh oyster mushrooms, halved 6 small hakurei turnips or radishes, trimmed and quartered (about 1 cup) 3 tablespoons unsalted butter, cut into pieces, divided 6 rosemary and thyme sprigs, divided 2 spring onions, or 4 scallions, cut into 2-inch pieces (about 1 cup) 1/4 cup (2 ounces) rosé wine 1/2 cup unsalted chicken stock 2 tablespoons chopped fresh flat-leaf parsley Directions Preheat oven to 425°F. Sprinkle chicken evenly with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in a 12-inch ovenproof skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes. Transfer to a plate. Reserve drippings in skillet. Increase heat to high. Add carrots, mushrooms, turnips, 1 tablespoon butter, 3 herb sprigs, remaining1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to combine. Cook, stirring occasionally, until browned, about 6 minutes. Add onions and chicken, skin side up. Transfer skillet to preheated oven. Roast until a thermometer inserted in thickest portion of chicken registers 160°F, 18 to 20 minutes. Using a slotted spoon, divide chicken and vegetables among 4 plates; reserve drippings in skillet. Return skillet to heat over high. Add rosé and remaining 3 herb sprigs; cook, undisturbed, 2 minutes. Add stock, and bring to a simmer over high. Simmer until reduced by one-third, 2 to 3 minutes. Stir in parsley and remaining 2 tablespoons butter; season to taste with salt. Pour sauce over chicken and vegetables. Originally appeared: April 2021 Rate It Print