Skillet Roast Chicken with Parsnips and Fennel
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0.0
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Unrated
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
6 servings
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Calories
735 kcal
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Course
Main Course
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Cuisine
American
Skillet Roast Chicken with Parsnips and Fennel
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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.
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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
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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.
Nutrition Information
Show Details
Calories
735kcal
(37%)
Carbohydrates
20g
(7%)
Protein
58g
(116%)
Fat
46g
(71%)
Saturated Fat
13g
(65%)
Cholesterol
227mg
(76%)
Sodium
1404mg
(59%)
Potassium
1076mg
(31%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
491IU
(10%)
Vitamin C
34mg
(38%)
Calcium
90mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 735 kcal
% Daily Value*
| Calories | 735kcal | 37% |
| Carbohydrates | 20g | 7% |
| Protein | 58g | 116% |
| Fat | 46g | 71% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 227mg | 76% |
| Sodium | 1404mg | 59% |
| Potassium | 1076mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 491IU | 10% |
| Vitamin C | 34mg | 38% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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