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.
olive oil, divided
sea salt and freshly ground black pepper
dried lemon zest
crushed fennel seeds
parsnips, ends cut off rough-chopped
bulbs fennel, cored and halved
wide strips lemon zest
lemon wedges for serving
In This Recipe
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.