Author Notes
Nixing gluten or scaling back on dairy doesn’t have to be depressing. Flavor can be easy. It can even be one-pan easy. This bold dish is brimming with spice and bold flavors — and it really is as easy *and healthy* as we say it is.
—CAVA
Ingredients
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3 tablespoons
olive oil, divided
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1
3.5-4-pound chicken
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sea salt and freshly ground black pepper
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dried lemon zest
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crushed fennel seeds
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4-5
parsnips, ends cut off rough-chopped
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2
bulbs fennel, cored and halved
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2-3
wide strips lemon zest
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lemon wedges for serving
Directions
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Preheat 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.
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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.
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Enjoy!
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