Best 4 Skillet Roast Chicken With Fennel Parsnips And Scallions Recipes
If you're craving an appetizing one-pan dish that bursts with flavor and nourishment, look no further than our recipe for skillet roast chicken with fennel, parsnips, and scallions. This irresistible dish features tender chicken pieces nestled amidst a vibrant medley of roasted fennel, parsnips, and scallions, all infused with a symphony of savory herbs and spices. The chicken, browned to perfection, exudes a golden crust that yields to a juicy and succulent interior. The fennel adds a sweet and aromatic touch, while the parsnips lend a hint of earthiness and a satisfying crunch. The scallions, with their bright and pungent flavor, contribute a touch of freshness that balances the richness of the chicken and vegetables.
Here are our top 4 tried and tested recipes!
SKILLET ROAST CHICKEN WITH FENNEL, PARSNIPS, AND SCALLIONS
A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes-anything goes.
Provided by Dawn Perry
Categories Chicken Dinner Fennel Parsnip Green Onion/Scallion Bon Appétit One-Pot Meal
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Season chicken inside and out with salt and pepper and cook, breast side down, until a beautiful golden brown. Use tongs to gently rotate chicken, being careful not to tear skin, and brown on all sides, 12-15 minutes total; transfer to a plate. Reserve skillet.
- Toss fennel, parsnips, scallions, and lemon zest in skillet with remaining 2 tablespoons 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 chicken thigh registers 165°, 35-40 minutes. (You can also check doneness by cutting into thigh meat right at the joint. If the juices run clear, the bird is ready.) Transfer chicken to a cutting board and let rest at least 10 minutes before carving.
- Serve chicken and vegetables with pan juices for spooning over and lemon wedges.
PAN-RAOSTED CHICKEN WITH FENNEL, PARSNIPS & SCALLIONS RECIPE - (4.6/5)
Provided by á-174535
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Season chicken inside and out with salt and pepper and cook, breast side down, until a beautiful golden brown. Use tongs to gently rotate chicken, being careful not to tear skin, and brown on all sides, 12-15 minutes total; transfer to a plate. Reserve skillet. Toss fennel, parsnips, scallions, and lemon zest in skillet with remaining 2 tablespoons 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 chicken thigh registers 165°, 35-40 minutes. (You can also check doneness by cutting into thigh meat right at the joint. If the juices run clear, the bird is ready.) Transfer chicken to a cutting board and let rest at least 10 minutes before carving. Serve chicken and vegetables with pan juices for spooning over and lemon wedges.
SKILLET ROAST CHICKEN WITH FENNEL, PARSNIPS, AND SCALLIONS
Steps:
- Preheat oven to 425°. Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Season chicken inside and out with salt and pepper and cook, breast side down, until a beautiful golden brown. Use tongs to gently rotate chicken, being careful not to tear skin, and brown on all sides, 12-15 minutes total; transfer to a plate. Reserve skillet. Toss fennel, parsnips, scallions, and lemon zest in skillet with remaining 2 Tbsp. 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 chicken thigh registers 165°, 35-40 minutes. (You can also check doneness by cutting into thigh meat right at the joint. If the juices run clear, the bird is ready.) Transfer chicken to a cutting board and let rest at least 10 minutes before carving. Serve chicken and vegetables with pan juices for spooning over and lemon wedges.
ROAST CHICKEN AND VEGETABLES
An easy-to-prepare one-dish recipe. A combination of blue ribbon recipes I've found all over the internet and fused together. Feel free to substitute a bit here and there to make it your own.
Provided by Chonchos
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 385 degrees F (196 degrees C).
- Pour olive oil into a large bowl; toss potatoes, carrots, bite-size pieces of celery, and 3/4 of the sliced onion in the oil to coat. Set remaining onion aside. Transfer oiled vegetables to a large cast iron skillet.
- Rinse chicken and pat thoroughly dry with paper towels. Generously season the chicken, inside and out, with salt, black pepper, and garlic powder. Place the remaining 1/4 of the sliced onion, 1/4 cup margarine, lemon slices, 1 teaspoon minced garlic, and large pieces of celery into the cavity of the chicken.
- Place the chicken atop the oiled vegetables; scatter remaining 1/4 cup of margarine pieces and 1 2/3 tablespoon minced garlic in small amounts around the vegetables.
- Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.
Nutrition Facts : Calories 753.5 calories, Carbohydrate 36.2 g, Cholesterol 145.5 mg, Fat 45.6 g, Fiber 6.1 g, Protein 50.4 g, SaturatedFat 10.5 g, Sodium 413.9 mg, Sugar 6.7 g
Tips:
- Use a well-seasoned skillet. This will help the chicken to brown evenly and develop a crispy skin.
- Don't overcrowd the skillet. If you do, the chicken will not brown properly and will steam instead of roast.
- Roast the chicken at a high temperature. This will help to ensure that the skin becomes crispy and the meat cooks through.
- Use a meat thermometer to check the internal temperature of the chicken. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
- Let the chicken rest before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Conclusion:
Skillet roast chicken with fennel, parsnips, and scallions is a delicious and easy-to-make one-pan meal. The chicken is roasted to perfection with a crispy skin and juicy meat, while the fennel, parsnips, and scallions add a delicious flavor and texture. This dish is perfect for a weeknight dinner or a special occasion.
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