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I made a really yummy chicken dinner the other night—perfect on yet another cold winter evening. The original recipe called for 4 bone-in, skin-on breasts, but I used thighs instead because they are so much tastier. (And no photo once again because I am just really bad at remembering to do that.)

Pan-Roasted Chicken with Root Vegetables

6 bone-in, skin-on chicken thighs
Kosher salt and ground black pepper
1 tablespoon vegetable oil
1 pound small red potatoes, unpeeled, cut in quarters or eighths
4 parsnips, peeled, thick parts halved lengthwise, and cut into 1-inch pieces
4 carrots, peeled, thick parts halved lengthwise, and cut into 1-inch pieces
4 shallots, peeled and quartered
1 teaspoon minced fresh rosemary or ¼ teaspoon dried
1 tablespoon minced fresh chives

Preheat the oven to 450°F.

Heat a large cast-iron skillet over medium heat for 5 minutes. Pat the chicken dry and season all over with salt and pepper. When the pan is screaming hot, add the oil and heat until it’s just smoking. Place the chicken, skin side down, in the skillet and cook until well browned, about 7 minutes. Flip the chicken and cook until lightly browned on the other side, about 3 minutes. Transfer the chicken to a plate.

Add the potatoes, parsnips, carrots, shallots, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper to the fat left in the skillet and toss to coat. Spread the vegetables out into a more-or-less even layer and place the chicken, skin side up, on top of them. Put the skillet in the oven and roast until the chicken is done, about 25 minutes.

Remove the skillet from the oven. Transfer the chicken to a serving platter, tent loosely with aluminum foil, and let rest while you finish the vegetables.

Being careful of the hot skillet handle, stir the vegetables, return the skillet to the oven, and roast until the vegetables are tender, about 15 minutes. Stir in the chives and season with salt and pepper to taste. Serve the chicken with the vegetables.