Fennel and Parsnip Roasted Chicken

Fennel and Parsnip Roasted Chicken
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
45 minutes
Fennel and Parsnip Roasted Chicken
Print Recipe
Servings Prep Time
6 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
45 minutes
Ingredients
  • 1 tablespoon olive oil
  • 1 4-pound whole chicken
  • salt and pepper
  • 2 large fennel bulbs (sliced lengthwise 1/2-inch thick)
  • 2 large parsnips (peeled, sliced into thick sticks)
  • 1 large leek (white and light green parts, sliced thin)
  • peel of one lemon (cut into wide strips)
Servings: servings
Instructions
  1. Preheat oven to 425 degrees.
  2. Heat one tablespoon oil in a large ovenproof skillet (like cast iron) on medium-high. Season chicken on both sides with salt and pepper and cook, breast side down, until golden brown, about 7 minutes.
  3. Use tongs to turn and brown the other side, being careful not to tear the skin. Remove skillet from heat and transfer chicken to a plate.
  4. In the same skillet, toss fennel, parsnips, leek, and lemon peel in oil and juices. Evenly distribute vegetables across the skillet and place chicken, breast side up, on top.
  5. Roast in oven until a thermometer inserted into the thickest part of the chicken thigh registers 165 degrees, 30 to 45 minutes.
  6. Transfer chicken to a cutting board and let rest 10 minutes before carving. Remove lemon peel before serving.
Recipe Notes

Per serving: 698 calories, 25 grams fat (6.5 grams saturated fat), 7.5 grams fiber, 25 grams total carbs, 90 grams protein