- 3 Tbsp olive oil
- 1 (4-4 ½ lb) chicken, broken down into 8 pieces and patted dry with paper towels
- kosher salt and freshly ground black pepper
- 1 lb carrots, cut into ¾-inch pieces
- 1 lb parsnips, cut into ¾-inch pieces
- 1 lb (5 medium) celery stalks, cut into ¾-inch pieces
- 2 garlic cloves, smashed and peeled
- ¾ cup white wine or chicken stock
- 6 sprigs thyme
- chopped fresh parsley and dill, for garnish
- Preheat the oven to 425°F.
- In a large cast-iron or ovenproof skillet, heat the olive oil over medium-high heat. Season the chicken pieces with two heavy pinches each of salt and pepper. Working in two batches, sear the chicken, starting skin side down and turning as needed, until golden, 6-8 minutes per batch. Transfer to a plate or sheet pan.
- To the skillet, add the carrots, parsnips, celery, garlic, and two heavy pinches each of salt and pepper, and cook until lightly softened and caramelized, 5-7 minutes. Pour in the wine, then nestle the thyme in the skillet. Place the chicken over the vegetables, skin side up, then transfer the skillet to the oven.
- Roast for 15-20 minutes until the chicken reaches an internal temperature of 165°F. Garnish with chopped parsley and dill, then serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Ashkenazi