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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.
Makes 1 roast
- 3 tablespoons olive oil, divided
- 1 3.5-4-pound chicken
- sea salt and freshly ground black pepper
- dried lemon zest
- crushed fennel seeds
- 4-5 parsnips, ends cut off rough-chopped
- 2 bulbs fennel, cored and halved
- 2-3 wide strips lemon zest
- lemon wedges for serving
- 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.
- 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.