One-Pan Roast Chicken with Fennel and Parsnips

Name: One-Pan Roast Chicken with Fennel and Parsnips
Yield: Serves 4
Ingredients: 1 , fennel bulb, stalks discarded, bulb halved, cored, and sliced into 1/2-inch wedges; 3/4 pound, red potatoes, cut into 1-inch pieces; 1/2 pound, shallots, peeled and halved; 1/2 pound (4 medium), parsnips, peeled and cut into 2-inch pieces; 6 , garlic cloves, peeled; 4 teaspoons, minced fresh thyme; 1 tablespoon, vegetable oil; 2 teaspoons, minced fresh rosemary; 1 teaspoon, sugar; , Salt and pepper; 2 tablespoons, unsalted butter, melted; 3 1/2 pounds, bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed

3 comments

Appears in Cook's Country February/March 2012

Main Courses

Chicken

Vegetables

Juicy roast chicken and tender root vegetables complement each other on the plate. But could they work together in the oven?

SERVES4

TIME1¼ hours

One-Pan Roast Chicken with Fennel and Parsnips

WHY THIS RECIPE WORKS

Cooking vegetables and chicken together in the same pan often leads to unevenly cooked chicken and greasy, soggy vegetables. To get the chicken and vegetables to cook at the same rate, we used chicken parts, which contain less overall fat t...

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