Best 2 Roast Chicken And Scallions Recipes

Indulge in a culinary journey with our savory roast chicken and scallions recipe, a delightful dish that tantalizes taste buds with its aromatic flavors and tender texture. Embark on a step-by-step guide to creating this classic dish, featuring a perfectly roasted chicken infused with herbs and spices, complemented by succulent scallions that add a burst of freshness. Discover variations of this recipe, including a flavorful one-pan option, a succulent roasted chicken with lemon and herbs, and a tantalizing honey garlic chicken that will leave you craving more. Explore the versatility of roast chicken and scallions, whether you prefer a traditional approach or a modern twist. This comprehensive guide caters to diverse preferences, ensuring a satisfying culinary experience for every home cook.

Here are our top 2 tried and tested recipes!

ROAST CHICKEN AND SCALLIONS

Roast Chicken and Scallions image

Provided by Ian Knauer

Categories Chicken Onion Roast Kid-Friendly Dinner Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 4 to 6 servings

Number Of Ingredients 4

Ingredients

3 lb chicken parts (such as thighs, drumsticks, and/or breast halves)
3 bunches scallions
3 tablespoons olive oil
1/4 cup dry white wine

Steps:

Put a flameproof shallow baking pan on rack in upper third of oven and preheat oven to 500°F.
Pat chicken dry. Cut scallions into 2-inch-long pieces, then toss with chicken, oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Roast, without crowding, in hot pan until chicken is browned in spots and just cooked through, about 25 minutes.
Transfer chicken and scallions to a serving dish, then straddle pan over 2 burners. Add wine and cook over medium heat, scraping up brown bits, 1 minute. Pour sauce over chicken.

SKILLET ROAST CHICKEN WITH FENNEL, PARSNIPS, AND SCALLIONS

Skillet Roast Chicken with Fennel, Parsnips, and Scallions image

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes-anything goes.

Provided by Dawn Perry

Categories Chicken Dinner Fennel Parsnip Green Onion/Scallion Bon Appétit One-Pot Meal

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil, divided
1 3 1/2-4-pound chicken
Kosher salt, freshly ground pepper
1 fennel bulb, sliced lengthwise 1/2" thick
2 large parsnips, peeled, sliced 1/2" thick on the diagonal
1 bunch scallions
3 wide strips lemon zest
Lemon wedges (for serving)

Steps:

Preheat 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.

Tips:

Brining the chicken: Soaking the chicken in a salt water solution (brine) for several hours before roasting helps to enhance its flavor and moisture. You can use a simple brine made with water, salt, and sugar, or experiment with different herbs and spices to create a more flavorful brine.
Seasoning the chicken: Before roasting, season the chicken liberally with salt, pepper, and other herbs and spices of your choice. You can also rub the chicken with olive oil or melted butter to help it brown and crisp up in the oven.
Roasting the chicken: Roast the chicken in a preheated oven at a high temperature (400-425°F) for about 1 hour, or until the internal temperature reaches 165°F. This will help to create a crispy skin and juicy meat.
Resting the chicken: After roasting, let the chicken rest for about 10 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Scallions: Scallions are a versatile ingredient that can be used in a variety of ways in this recipe. You can add them to the roasting pan along with the chicken, toss them with roasted potatoes, or use them as a garnish for the finished dish.

Conclusion:

Roasting a chicken is a classic cooking technique that can be enjoyed by people of all ages. This recipe for roast chicken and scallions is a simple and delicious way to prepare this classic dish. With a few simple ingredients and a little time, you can create a flavorful and satisfying meal that is perfect for a weeknight dinner or a special occasion. So next time you're looking for a delicious and easy chicken recipe, give this one a try!