Spiced Skillet-Roasted Chicken With Parsnips And Fennel

• 3 tablespoons olive oil, divided
• 1 3.5-4-pound chicken
• sea salt and freshly ground black pepper
• dried lemon zest
• crushed fennel seeds
• 4-5 parsnips, ends cut off rough-chopped
• 2 bulbs fennel, cored and halved
• 2-3 wide strips lemon zest
• lemon wedges for serving

1. Preheat oven to 425 degrees Fahrenheit. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season chicken inside and out with salt, pepper, lemon zest, and powdered fennel. Cook, breast side down, until a beautiful golden brown. Use tongs to carefully rotate chicken, browning on all sides (about 12-15 minutes total). Transfer to a plate and reserve skillet.
2. Toss fennel, parsnips, and lemon zest in skillet with remaining olive oil. Season with salt and pepper. Place chicken, breast side up, on top of vegetables. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165 (about 40-45 minutes). You can also check by cutting into the thigh meat right at the joint. If the juices run clear, the bird should be ready. Transfer chicken to a cutting board and let rest for 10 minutes before carving. Serve chicken and vegetables with pan juices and lemon wedges.
3. Enjoy!

olive oil, chicken, salt, lemon zest, fennel seeds, parsnips, fennel, lemon zest, lemon wedges

Taken from food52.com/recipes/33361-spiced-skillet-roasted-chicken-with-parsnips-and-fennel (may not work)