Skillet Roast Chicken

When it gets cold out your food cravings shift. Gone are the pangs for crisp, light and refreshing flavors; these are replaced by the need for warm, hearty and comforting foods. But comfort food doesn’t have to be unhealthy! I prepared this chicken dish, a slight edit from Bon Appetit’s recipe, and wow was it a winner! 

Skillet Roast Chicken serves 6

3 Tbsp. olive oil 

1 3.5-4 pound chicken

salt and pepper

1 fennel bulb, sliced into half inch pieces 

2 large parsnips, peeled and sliced into sticks

1 bunch of scallions, trimmed 

1 bunch of asparagus, trimmed then halved

1 package of mushrooms, stems removed

3 wide strips of lemon zest

Lemon wedges, for serving

Preheat the oven to 425 degrees. Heat 1 Tbsp. of olive oil in a large overproof skillet* over medium high heat. Season the chicken with salt and pepper (inside and out) and cook until the skin turns golden brown. Carefully turn the chicken with tongs (don’t tear the skin!) to brown on the other side. This will take about 12-15 minutes; transfer to a plate. 

*If you don’t have an ovenproof skillet, no sweat! Brown the chicken in a regular skillet and use an ovenproof pan, greased, for the following step.

Toss fennel, parsnips, scallions and lemon zest into the skillet along with the remaining 2 Tbsp. of olive oil and salt and pepper. Place the chicken, breast side up, on top of the vegetables. Roast in the oven until a meat thermometer registers 165 degrees (about 20 minutes per pound). The thermometer should always be inserted into the thickest part of the chicken.

If the vegetables are done before the chicken, transfer those to a bowl and cover to keep warm while you continue to cook the chicken. When it’s done, allow to rest for 10 minutes before carving. 

Serve the chicken and vegetables with pan juices for spooning over and lemon wedges. 

You can also repurpose the leftovers into soup by adding broth, orzo and wilted spinach!

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Author: loganmer

Chicago CPA. Passionate about many things; mildly OCD.

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