Skillet Roast Chicken with Fennel, Parsnips, and Scallions
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Dawn Perry and Claire Saffitz
A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.
Ingredients
3 tablespoons olive oil, divided
1 3 1/2 –4-pound chicken
Kosher salt, freshly ground pepper
1 fennel bulb, sliced lengthwise 1/2" thick
2 large parsnips, peeled, sliced 1/2" thick on the diagonal
1 bunch scallions
3 wide strips lemon zest
Lemon wedges (for serving)
Instructions
Preheat oven to 425 °. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Season chicken inside and out with salt and pepper and cook, breast side down, until a beautiful golden brown. Use tongs to gently rotate chicken, being careful not to tear skin, and brown on all sides, 12 –15 minutes total; transfer to a plate. Reserve skillet.
Toss fennel, parsnips, scallions, and lemon zest in skillet with remaining 2 tablespoons oil; season with salt and pepper. Place chicken, breast side up, on top of vegetables. Roast until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165 °, 35 –40 minutes. (You can also check doneness by cutting into thigh meat right at the joint. If the juices run clear, the bird is ready.) Transfer chicken to a cutting board and let rest at least 10 minutes before carving.
Serve chicken and vegetables with pan juices for spooning over and lemon wedges.
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