Skillet Roast Chicken with Fennel, Parsnips, and Scallions
Skillet Roast Chicken with Fennel, Parsnips, and Scallions is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 425°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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, scallions, 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.