One-Pan Roast Chicken with Fennel and Parsnips
For the original recipe and instructions, see “One-Pan Roast Chicken with Fennel and Parsnips” at cookscountry.com
Ingredients
- GATHER YOUR INGREDIENTS
- 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced into 1/2-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
Recipe copyright
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