Chicken and Parsnip "Fries" with Spicy Vinegar
Crispy roasted chicken breast served alongside caramelized parsnip fries, finished with a zesty spicy vinegar drizzle. This comforting dish combines the sweetness of roasted parsnips with succulent chicken and a tangy kick.
Ingredients
- •1½ pound parsnips
- •3 tablespoons olive oil
- •4 pieces chicken breast halves
- •½ cup distilled white vinegar
- •¼ teaspoon dried hot red-pepper flakes
Cooking Instructions
- 1.
Preheat oven to 450°F with rack in middle.
5 min
- 2.
Peel parsnips and quarter lengthwise. (If large, cut lengthwise into eighths and cut out cores.) Toss with 1 tablespoon oil in a large shallow baking pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, stirring occasionally, while preparing chicken (about 5 minutes).
10 min
- 3.
Pat chicken dry, then sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then brown skin side of chicken, about 3 minutes.
5 min
- 4.
Transfer chicken, skin side up, to pan with parsnips, reserving skillet, and roast until chicken is cooked through and parsnips are tender and caramelized, about 20 minutes.
20 min
- 5.
While chicken roasts, reheat fat in skillet with remaining tablespoon oil, then add vinegar and red-pepper flakes and boil, stirring, 30 seconds. Pour into a cup and keep warm, covered.
2 min
- 6.
Serve chicken and fries drizzled with spicy vinegar.
3 min
