Name: Skillet Roast Chicken with Fennel, Parsnips, and Scallions
Cook time: 20 minutes
Total time: 1 hours
Yield: 6 Servings
Ingredients: 3 tablespoons olive oil, divided; 1 3½–4-lb. chicken; Kosher salt and freshly ground black pepper; 1 fennel bulb, sliced lengthwise ½” thick; 2 large parsnips, peeled, sliced ½” thick on the diagonal; 1 bunch scallions; 3 wide strips lemon zest; Lemon wedges (for serving)

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Eva Kolenko

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.

Recipe notes