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

Main Courses
Chicken
Vegetables

Appears in Cook's Country February/March 2012

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

SERVES 4

TIME 1¼ hours

One-Pan Roast Chicken with Fennel and Parsnips

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