Ingredients

• 4 (10-ounce) skin-on airline chicken breasts

• 1 1/2 teaspoons kosher salt, divided, plus more to taste

• 3/4 teaspoon black pepper, divided

• 1 tablespoon olive oil

• 6 small carrots, sliced diagonally into 1-inch pieces (about 1 1/2 cups)

• 8 ounces fresh oyster mushrooms, halved

• 6 small hakurei turnips or radishes, trimmed and quartered (about 1 cup)

• 3 tablespoons unsalted butter, cut into pieces, divided

• 6 rosemary and thyme sprigs, divided

• 2 spring onions, or 4 scallions, cut into 2-inch pieces (about 1 cup)

• 1/4 cup (2 ounces) rosé wine

• 1/2 cup unsalted chicken stock

• 2 tablespoons chopped fresh flat-leaf parsley