Skillet Roast Chicken with Fennel, Parsnips, and Scallions
A delicious one-pan roast chicken dish featuring tender chicken with crispy skin, accompanied by seasonal vegetables including fennel, parsnips, and scallions, all brightened with fresh lemon zest.
Ingredients
- •3 tablespoons olive oil, divided
- •1 whole 3 1/2-4-pound chicken
- •1 to taste Kosher salt, freshly ground pepper
- •1 bulb fennel bulb
- •2 large parsnips
- •1 bunch scallions
- •3 strips lemon zest
- •1 to serve lemon wedges
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
40 min
- 3.
Serve chicken and vegetables with pan juices for spooning over and lemon wedges.
5 min
