Best Roast Chicken And Scallions Recipes

Roast Chicken and Scallions image

Provided by Ian Knauer

Yield Makes 4 to 6 servings

Number Of Ingredients 4

3 lb chicken parts (such as thighs, drumsticks, and/or breast halves)
3 bunches scallions
3 tablespoons olive oil
1/4 cup dry white wine

Steps:

Put a flameproof shallow baking pan on rack in upper third of oven and preheat oven to 500°F.
Pat chicken dry. Cut scallions into 2-inch-long pieces, then toss with chicken, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Roast, without crowding, in hot pan until chicken is browned in spots and just cooked through, about 25 minutes.
Transfer chicken and scallions to a serving dish, then straddle pan over 2 burners. Add wine and cook over medium heat, scraping up brown bits, 1 minute. Pour sauce over chicken.

Skillet Roast Chicken with Fennel, Parsnips, and Scallions image

Provided by Dawn Perry

Number Of Ingredients 8

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)

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.

Roast Chicken and Scallions image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 5

1 whole chicken (4 1/2 to 5 pounds), quartered, backbone removed
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
8 large scallions (or 10 to 12 small)
1/2 cup dry white wine, such as Sauvignon Blanc

Steps:

Preheat oven to 450 degrees. Brush chicken on both sides with oil, and season generously with salt and pepper. Arrange chicken, skin side up, on a rimmed baking sheet. Roast for 40 minutes.
Add scallions to sheet. Roast until an instant-read thermometer inserted into thickest part of the chicken's thigh registers 165 degrees and scallions are just tender, 5 to 7 minutes. Transfer to a platter; reserve baking sheet. Let chicken stand for 10 minutes before carving.
Set baking sheet on 2 burners over medium heat. Slowly add wine, and cook, scraping brown bits with a wooden spoon, until bubbling. Pour sauce into a bowl; skim excess fat. Serve chicken and scallions with sauce.

SKILLET ROAST CHICKEN WITH FENNEL, PARSNIPS, AND SCALLIONS image

Categories Chicken

Yield 6 Servings

Number Of Ingredients 8

3 tablespoons olive oil, divided
1 3½-4-lb. chicken
Kosher salt and freshly ground black pepper
1 fennel bulb, sliced lengthwise ½" thick
2 large parsnips, peeled, sliced ½" thick on the diagonal
1 bunch scallions
3 wide strips lemon zest
Lemon wedges (for serving)

Steps:

Preheat oven to 425°. Heat 1 Tbsp. 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 Tbsp. 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.