Skillet Roast Chicken with Fennel, Parsnips, and Scallions
Epicurious.com
Epicurious.com
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Ingredients

  • 3 tablespoons olive oil, divided
  • 1 3 1/2 –4-pound chicken
  • Kosher salt, freshly ground pepper
  • 1 fennel bulb, sliced lengthwise 1/2" thick
  • 2 large parsnips, peeled, sliced 1/2" thick on the diagonal
  • 1 bunch scallions
  • 3 wide strips lemon zest
  • Lemon wedges (for serving)

Instructions

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