Best 3 Skillet Roast Chicken With Fennel Parsnips And Scallions Recipes

**Skillet-Roast Chicken with Fennel, Parsnips, and Scallions: A Flavorful and Convenient One-Pan Meal**

Craving a comforting and flavorful dinner without the hassle of multiple pots and pans? Look no further than this skillet-roast chicken recipe. This delectable dish, perfect for a weeknight meal or a cozy weekend dinner, combines juicy roasted chicken with a medley of savory vegetables, all cooked together in a single skillet. Discover the harmonious blend of tender chicken, caramelized fennel, sweet parsnips, and aromatic scallions, all infused with a tantalizing combination of spices and herbs. Prepare to indulge in a symphony of flavors that will leave your taste buds dancing with delight.

Here are our top 3 tried and tested recipes!

PAN-RAOSTED CHICKEN WITH FENNEL, PARSNIPS & SCALLIONS RECIPE - (4.6/5)

Pan-Raosted Chicken with Fennel, Parsnips & Scallions Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 8

Ingredients

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

Steps:

Preheat oven to 425°F. 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.

SKILLET ROAST CHICKEN

Skillet Roast Chicken image

Provided by Food Network Kitchen

Categories main-dish

Time 1h45m

Yield 2 to 4 servings

Number Of Ingredients 8

Ingredients

1 3 1/2- to 4-pound chicken
4 tablespoons unsalted butter or extra-virgin olive oil
3 sprigs rosemary, plus 1 tablespoon chopped leaves
5 cloves garlic, smashed and peeled
6 wide strips lemon zest
Kosher salt and freshly ground pepper
1 large onion, cut into wedges
2 to 3 carrots, cut into 1- to 2-inch chunks

Steps:

Bring the chicken to room temperature, about 30 minutes. Pat the skin dry with paper towels. Preheat the oven to 425˚ F.
Heat the butter in a large ovenproof skillet over medium heat. Stir in the rosemary, garlic, lemon zest and a pinch of salt and cook until fragrant, about 2 minutes. Let cool slightly.
Brush the herb butter all over the chicken; season generously with salt and pepper. Tuck the wing tips under the body and tie the drumsticks together using kitchen twine.
Stir the onion and carrots into any remaining herb butter in the skillet; set the chicken on top, breast-side up. Transfer the skillet to the oven and roast until the skin is golden and a thermometer inserted into the thickest part of the thigh registers 165˚ F, 60 to 75 minutes. (Tent the chicken with foil if it is browning too quickly.)
Transfer the chicken to a cutting board, pouring any juices from the cavity back into the skillet. Let rest 20 minutes, then carve. Serve the chicken with the vegetables and pan juices.

SKILLET ROAST CHICKEN WITH FENNEL, PARSNIPS, AND SCALLIONS

SKILLET ROAST CHICKEN WITH FENNEL, PARSNIPS, AND SCALLIONS image

Categories Chicken

Yield 6 Servings

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil, divided
1 3½-4-lb. chicken
Kosher salt and freshly ground black pepper
1 fennel bulb, sliced lengthwise ½" thick
2 large parsnips, peeled, sliced ½" thick on the diagonal
1 bunch scallions
3 wide strips lemon zest
Lemon wedges (for serving)

Steps:

Preheat oven to 425°. Heat 1 Tbsp. 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 Tbsp. 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:

Use a well-seasoned cast iron skillet. This will help the chicken and vegetables cook evenly and prevent sticking.
Sear the chicken until it is golden brown on all sides. This will help to seal in the juices and flavor.
Roast the chicken at a high temperature This will help to create a crispy skin and tender meat.
Add the vegetables to the skillet halfway through the cooking time. This will ensure that they are cooked through but still retain their crunch.
Use a variety of root vegetables. This will add flavor and texture to the dish.
Serve with a simple sauce or gravy. This will help to bring all the flavors together.

Conclusion:

Skillet roast chicken with fennel, parsnips, and scallions is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, the vegetables are roasted to perfection, and the sauce is flavorful and rich. This dish is sure to please everyone at the table.