One-Pan Roast Chicken with Fennel and Parsnips | America's Test Kitchen

Name: One-Pan Roast Chicken with Fennel and Parsnips | America's Test Kitchen
Total time: 75 min
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

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One-pan roast chicken with fennel and parsnips recipe brings earthy flavors and tender textures together in a simple, yet elegant dish for any dinner table.

Keywords

Vegetables
Chicken
Main Courses

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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