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.
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.