Pan Roasted Chicken is one of mine and my wife’s favorite quick dinners. During the winter we love to eat roasted root vegetables with it. Here is how it is done.
Pan Roasted Chicken with Cider Glazed Root Vegetables
Peel and trim root vegetables of your choice. We like to toss in brussel sprouts to have some green on the plate and we love the color and flavor combo of sprouts, parsnips, carrots, and beets.
After cutting off the end, cut brussel sprouts in half so that they will soak up more of the cider.
Place cut and trimmed vegetables on a rimmed baking sheet. Cover with 1/4 c of melted unsalted sweet cream butter and 1/4 c of apple cider. Salt and pepper, cover with foil, and place in oven at 475 while you start prepping the chicken.
Cook chicken skin side down for two minutes over high heat. Then, reduce heat and cook for an addition 12 minutes over medium high heat, all the while turning the pan and adjusting the chicken to make sure it doesn’t burn.
After chicken has cooked for 12 minutes on stove top, place the skillet in the oven and cook for an additional 13 minutes. At this time, take out the root vegetables. Uncover and toss the vegetables and then place them back in oven so the cider will disintegrate.
After chicken has cooked for 13 minutes in the oven, take out skillet, flip the chicken so that it is skin side up and cook for an additional 5 minutes. Once it has cooked for 5 minutes, take out the chicken and let it rest in the skillet. Then, place the oven on broil for a few minutes to get some caramelization on the vegetables.
Lukt ook heel goed met nog andere groenten er bij, want sommige zijn nogal seizoensafhankelijk en kan ook in een pot gestoofd worden ipv in de oven.
De cider geeft een zoete smaak aan de groenten waardoor je echt een explosie van smaak heb, vind ik.
