Season chicken with remaining 1/4 tsp salt (1 mL) and 1/4 tsp (1 mL) pepper. In large skillet over medium-high, heat remaining 1 Tbsp (15 mL) oil and sear chicken, skin side down, until golden and crisp. Flip and nestle into parsnips on roasting dish. Roast in preheated oven for 25 to 30 minutes, or until chicken is cooked through. Remove chicken and parsnips and add to serving plate.
