Skillet-Seared Roast Chicken with Fennel and Rosemary - SippitySup

Ingredients

• 1 whole chicken (3 to 4 pounds)
• sea salt and freshly cracked black pepper (as needed for seasoning)
• 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)