A rustic chicken dinner doesn't get much easier than this. You can make the entire meal in one skillet, which makes cleanup a breeze. We've used a combination of parsnips and carrots to give this dish a variety of colors and flavors, but you could replace the parsnips with additional carrots if you'd like.

EatingWell.com, January 2021


Credit: Jacob Fox

Recipe Summary

35 mins
55 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F.

  • Heat oil in a large ovenproof skillet, such as cast-iron, over medium-high heat. Pat chicken dry with paper towels. Sprinkle the chicken with ½ tsp. each salt and pepper. Cook until browned on both sides, about 5 minutes total. Transfer the chicken to a clean plate and set aside.

  • Add garlic and shallot to the pan; cook, stirring often, until fragrant, about 1 minute. Add carrots, parsnips, Brussels sprouts, smoked paprika, and the remaining ½ tsp. each salt and pepper. Cook, stirring occasionally, until the vegetables are browned but still crisp, 6 to 8 minutes (add a little water, if necessary, to prevent scorching). Stir in wine, scraping the pan to loosen browned bits. Stir in broth. If using fresh thyme, tie the sprigs together with butcher's twine or secure in a cheesecloth bag. Add the thyme bundle to the pot, gently pressing into the liquid (or sprinkle in the dried thyme).

  • Transfer the pan to the oven. Bake for 10 minutes. Nestle the chicken into the vegetable mixture and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F and the vegetables are tender, about 10 minutes longer. Remove and discard the thyme sprigs, if using. Stir the vegetables before serving.


Cut the vegetables into pieces of about the same size to ensure even cooking. Look for small to medium parsnips—avoid purchasing large ones because they often have tough, woody cores.


Butcher's twine or cheesecloth

To make ahead

Refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts

2 ½ oz. chicken + about ¾ cup vegetables
261 calories; fat 10g; cholesterol 57mg; sodium 405mg; carbohydrates 22g; dietary fiber 6g; protein 19g; sugars 7g; saturated fat 2g.