Skillet Roasted Chicken with Fennel, Parsnips, and Scallions

Skillet Roasted Chicken with Fennel, Parsnips, and Scallions

A roasted chicken for cold weather months, moist and rich in flavor.

skillet roasted chicken - robs little kitchen

Skillet Roasted Chicken with Fennel, Parsnips, and Scallions

Browning this chicken in a skillet and then roasting it with these lightly sauteed vegetables makes for a hearty winter preparation with deep, rich flavors.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 500 kcal

Equipment

  • cast iron skillet
  • tongs

Ingredients
  

  • 3 tablespoon olive oil - divided
  • 1 3½-4 lb chicken - organic, grain fed is the best
  • kosher salt
  • freshly ground pepper
  • 1 bulb fennel - sliced lengthwise ½" thick
  • 1 bunch scallions
  • 3 wide strips lemon zest
  • lemon wedges - for serving

Instructions
 

  • 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.
Keyword chicken, fennel, parsnips, roasted, scallions, skillet
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