Skillet Roast Chicken with Fennel, Parsnips, and Spring onions

Ingredients for Skillet Roast Chicken with Fennel, Parsnips, and Spring onions

• 45ml olive oil, divided

• 1 3 1/2–1.8kg chicken

• Sal kosher, pimenta moída na hora

• 1 fennel bulb, sliced lengthwise 1/2" thick

• 2 large parsnips, peeled, sliced 1/2" thick on the diagonal

• 1 bunch spring onions

• 3 wide strips lemon zest

• Lemon wedges (for serving)

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, spring onions, 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.

Aviso Legal

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