SKILLET ROAST CHICKEN WITH FENNEL, PARSNIPS, AND SCALLIONS
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.
Provided by Dawn Perry
Categories Chicken Dinner Fennel Parsnip Green Onion/Scallion Bon Appétit One-Pot Meal
Number Of Ingredients 8
Steps:
- 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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