Active Time

　　10 min

　　Total Time

　　30 min

　　A shot of vinegar enlivens the concentrated sweetness of roasted parsnips—a perfect complement to simple roast chicken.

　　

Ingredients

Makes 4 servings

　　1 1/2 pound parsnips

　　3 tablespoons olive oil, divided

　　4 chicken breast halves with skin and bone (3 1/2 pounds)

　　1/2 cup distilled white vinegar

　　1/4 teaspoon dried hot red-pepper flakes

　　

Step 1

Preheat oven to 450°F with rack in middle.

　　

Step 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).

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 6

Serve chicken and fries drizzled with spicy vinegar.

　　

Nutrition Per Serving

Per serving: 414 cal

　　18 g fat (4 g saturated)

　　30 g carbs

　　8 g fiber

　　31 g protein (nutritional analysis provided by Nutrition Data)

　　[See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts-C00024Chickenqq0andqq0Parsnipqq0Friesqq0withqq0Spicyqq0Vinegar-04q308D-0ci10eY-06S40BH-00P303F-00o21rW.html?mbid=HDEPI) ›

　　#### Nutritional analysis provided by Gourmet