Skillet-Roasted Chicken with Parsnips and Fennel
This simple, one-pot meal pairs classic roasted chicken with wintery vegetables, which are still available in the markets, yet packs tons of bold flavor. Quick to prepare, with little active time, it is perfect for a weeknight Passover dinner, and the leftovers make a great lunch, too.
- 3 tablespoons olive oil, divided
- 1 3½ to 4-pound chicken
- Sea salt and freshly ground black pepper
- Pinch of dried lemon zest
- Pinch of fennel seeds, crushed (omit if you do not eat kitniyot)
- 4-5 parsnips, ends cut off, chopped roughly
- 2 bulbs fennel, cored and halved
- 2-3 wide strips lemon zest
- Lemon wedges for serving
- Preheat oven to 425 degrees. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season chicken inside and out with salt, pepper, dried lemon zest and fennel seeds. Add chicken to skillet and cook, breast side down, until golden brown. Use tongs to carefully rotate chicken, browning on all sides, about 12 to 15 minutes total. Transfer to a plate and reserve skillet.
- Toss fennel, parsnips and lemon zest in skillet with remaining olive oil. Season with salt and pepper. Place chicken, breast side up, on top of vegetables. Roast in the oven until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees (about 40 to 45 minutes). You can also check by cutting into the thigh meat right at the joint. If the juices run clear, the bird should be ready. Transfer chicken to a cutting board and let rest for 10 minutes before carving. Serve chicken and vegetables with pan juices and lemon wedges.