Chicken And Parsnip "Fries" With Spicy Vinegar

1. 1

   Preheat oven to 450u00b0F with rack in middle.

2. 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).

3. 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.

4. 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.

5. 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.

6. 6

   Serve chicken and fries drizzled with spicy vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.