One-Pan Roast Chicken with Fennel and Parsnips

3 comments

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

WHY THIS RECIPE WORKS

Cooking vegetables and chicken together in the same pan often leads to unevenly cooked chicken and greasy, soggy vegetables. To get the chicken and vegetables to cook at the same rate, we used chicken parts, which contain less overall fat t...

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