Skillet Roast Chicken with Parsnips and Fennel

The title may say Skillet Roast Chicken with Parsnip and Fennel, but this is more than a recipe. It is a technique perfected to make the most flavorful and moist chicken every time. Whole chicken lightly browned in a cast-iron skillet and roasted on a bed of vegetables.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 1 30

Total Time 2

Servings servings

Calories 735kcal

Author Aysegul Sanford

Ingredients

4 lbs. whole chicken
1 + 1 tablespoons of olive oil divided
1 tablespoon kosher salt
1/2 teaspoon black pepper preferably freshly ground
2 shallots peeled and chopped
1 fennel bulb sliced 1/2 inch thick slices
3-4 parsnips peeled and cut into 1/2-inch thick rounds
2 cloves of garlic minced
Zest of a lemon
1 lemon sliced 1/4 inch thickness (plus more for serving)
2-3 sprigs of fresh thyme

Instructions

Pre-heat oven to 450 degrees.
Using paper towels pat dry the whole chicken and let it air dry on the kitchen counter for 20-25 minutes. Rub it with 1 tablespoon of oil and season it generously with salt and pepper inside and out. Tie legs together with kitchen twine and tuck wing tips behind back. Set aside.
Heat a 10-inch cast iron skillet (or an oven-safe skillet) in medium heat for 2-3 minutes (The pan should be really hot). Place the chicken in the middle of the hot skillet breast side down and let the skin brown for 2 minutes. Using tongs, gently (being careful to not to tear the skin) rotate the chicken to brown the other side for 2-3 minutes. Transfer the chicken and all the juices onto a plate. Do not wash the skillet.
Heat 1 tablespoon of olive oil in the same skillet. Add the shallots, fennel slices, and parsnips. Cook, stirring occasionally 2-3 minutes. Stir in the garlic and lemon zest, and cook for 30 seconds.
Distribute the vegetables on an even layer and place the chicken in the middle, breast side up.
Place the lemon slices and sprigs of thyme around the chicken.
Transfer to the pre-heated oven.
Roast chicken until breasts register 130 degrees when a thermometer is inserted from the side, 30-35 minutes.
Turn the oven off and let the chicken continue to roast in the oven for another 25-30 minutes or until breasts register 160 degrees.
Let the chicken rest for 15 minutes before cutting. Serve chicken and vegetables with fresh lemon slices.

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