One-Pan Roast Chicken with Fennel and Parsnips
By America's Test KitchenPublished on December 22, 2011
Time
1¼ hours
Yield
Serves 4
Ingredients
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced into ½-inch wedges¾ pound red potatoes, cut into 1-inch pieces½ pound shallots, peeled and halved½ pound (4 medium) parsnips, peeled and cut into 2-inch pieces6 garlic cloves, peeled4 teaspoons minced fresh thyme 1 tablespoon vegetable oil 2 teaspoons minced fresh rosemary 1 teaspoon sugar Salt and pepper 2 tablespoons unsalted butter, melted3 ½ pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
Before You Begin
We halve the chicken breasts crosswise for even cooking.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss fennel, potatoes, shallots, parsnips, garlic, 2 teaspoons thyme, oil, 1 teaspoon rosemary, sugar, ¾ teaspoon salt, and ¼ teaspoon pepper together in bowl. Combine butter, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper in second bowl; set aside.
- Pat chicken dry with paper towels and season with salt and pepper. Place vegetables in single layer on rimmed baking sheet, arranging fennel in center. Place chicken, skin side up, on top of vegetables, arranging breast pieces in center and leg and thigh pieces around perimeter of sheet.
- Brush chicken with herb butter and roast until breasts register 160 degrees and drumsticks/thighs -register 175 degrees, 35 to 40 minutes, rotating pan halfway through cooking. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Toss vegetables in pan juices and transfer to platter with chicken. Serve.
Time
1¼ hoursYield
Serves 4Ingredients
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced into ½-inch wedges
¾ pound red potatoes, cut into 1-inch pieces
½ pound shallots, peeled and halved
½ 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 ½ pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
Ingredients
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced into ½-inch wedges
¾ pound red potatoes, cut into 1-inch pieces
½ pound shallots, peeled and halved
½ 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 ½ pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
Ingredients
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced into ½-inch wedges
¾ pound red potatoes, cut into 1-inch pieces
½ pound shallots, peeled and halved
½ 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 ½ pounds bone-in chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed
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 than a whole chicken and don’t smother the vegetables underneath, which would cause them to steam. To ensure that the delicate white meat stayed moist while the darker meat cooked through, we placed the chicken breasts in the center of the pan, with the thighs and drumsticks around the perimeter. A similar treatment for the vegetables also proved effective.
Before You Begin
We halve the chicken breasts crosswise for even cooking.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss fennel, potatoes, shallots, parsnips, garlic, 2 teaspoons thyme, oil, 1 teaspoon rosemary, sugar, ¾ teaspoon salt, and ¼ teaspoon pepper together in bowl. Combine butter, remaining 2 teaspoons thyme, remaining 1 teaspoon rosemary, ¼ teaspoon salt, and 1/8 teaspoon pepper in second bowl; set aside.
- Pat chicken dry with paper towels and season with salt and pepper. Place vegetables in single layer on rimmed baking sheet, arranging fennel in center. Place chicken, skin side up, on top of vegetables, arranging breast pieces in center and leg and thigh pieces around perimeter of sheet.
- Brush chicken with herb butter and roast until breasts register 160 degrees and drumsticks/thighs -register 175 degrees, 35 to 40 minutes, rotating pan halfway through cooking. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Toss vegetables in pan juices and transfer to platter with chicken. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments