Skillet-Seared Roast Chicken with Fennel and Rosemary

Name: Skillet-Seared Roast Chicken with Fennel and Rosemary
Ingredients: 1 whole chicken (3 to 4 pounds); sea salt; freshly cracked black pepper; 3 tablespoons olive oil (divided); 1 fennel bulb (core intact, sliced lengthwise ½” thick); 2 parsnips (peeled, sliced ½” thick on the diagonal); 2 leeks (dark green parts trimmed away, then cut lengthwise in quarters, rinsed, with roots left intact); 1 tablespoon chopped rosemary leaves; 2 teaspoons finely grated lemon zest; ½ cup chicken broth; homemade croutons (for serving)

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Ingredients

1 whole chicken (3 to 4 pounds)
sea salt
freshly cracked black pepper
3 tablespoons olive oil (divided)
1 fennel bulb (core intact, sliced lengthwise ½” thick)
2 parsnips (peeled, sliced ½” thick on the diagonal)
2 leeks (dark green parts trimmed away, then cut lengthwise in quarters, rinsed, with roots left intact)
1 tablespoon chopped rosemary leaves
2 teaspoons finely grated lemon zest
½ cup chicken broth
homemade croutons (for serving)