Cook's Illustrated

One-Pan Chicken and Vegetables

When you roast bone-in, skin-on chicken breasts in a skillet, fat renders from the skin, juices seep from the flesh, and bits of meat stick to the pan. These tidbits crackle and brown, creating a concentrated, chicken-y infusion. Tradition dictates that you use these drippings to whip up a pan sauce. But that’s wasting an opportunity to make a one-pan meal. Why not cook a vegetable in them to create a rich, savory side? Add crusty bread and a bottle of wine and you’re done—with just

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