Skillet Roast Chicken

Ingredients

  • 3 tbsp. 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)

Instructions

  1. 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.

  2. 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.

  3. Serve chicken and vegetables with pan juices for spooning over and lemon wedges.

Recipe by    Bon Appétit

Recipe by Bon Appétit

recipe, recipesDan Nehring