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Skillet Roast Chicken with Fennel, Parsnips, and Scallions

Skillet Roast Chicken with Fennel, Parsnips, and Scallions


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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.

Ingredients

  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 fennel bulb, sliced lengthwise ½” thick
  • 2 large parsnips, peeled, sliced ½” thick on the diagonal
  • Lemon wedges (for serving)

Recipe Preparation

  • 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.

Recipe by Dawn Perry and Claire Saffitz,

Nutritional Content

Calories (kcal) 500 Fat (g) 33 Saturated Fat (g) 8 Cholesterol (mg) 130 Carbohydrates (g) 15 Dietary Fiber (g) 5 Total Sugars (g) 3 Protein (g) 34 Sodium (mg) 150Reviews SectionYou can't have roasted meat on the Seder night