Tuesday, October 13, 2015

Recipe Tuesday: Skillet Chicken with Parsnips and Fennel

This was amazing! This week I wanted to try something out of my comfort zone.  Aside from carrots I don't normally cook with root vegetables if I'm not making stew.  The picture of this dish changed my mind and I decided to go for it.
Courtesy of For Those Who Savor

Looks pretty chic right?  This was incredibly easy to make and took very little effort.  My only warning is to make sure you have a skillet large enough or use a roasting pan for the baking part.  I tried to use my tiny skillet and the chicken didn't cook all the way.

Spiced Skillet-Roasted Chicken with Parsnips and Fennel as made by For Those Who Savor3 tablespoons olive oil, divided1 3.5-4-pound chickensea salt and freshly ground black pepperdried lemon zestcrushed fennel seeds4-5 parsnips, ends cut off rough-chopped2 bulbs fennel, cored and halved2-3 wide strips lemon zestlemon wedges for servingPreheat oven to 425 degrees Fahrenheit. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season chicken inside and out with salt, pepper, lemon zest, and powdered fennel. Cook, breast side down, until a beautiful golden brown. Use tongs to carefully rotate chicken, browning on all sides (about 12-15 minutes total). Transfer to a plate and reserve skillet.Toss fennel, parsnips, and lemon zest in skillet with remaining olive 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 the thigh registers 165 (about 40-45 minutes). You can also check by cutting into the thigh meat right at the joint. If the juices run clear, the bird should be ready. Transfer chicken to a cutting board and let rest for 10 minutes before carving. Serve chicken and vegetables with pan juices and lemon wedges.

Let me know how you like it! 

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