Ingredients

• 3 tablespoons olive oil, divided
• 1 3 1/2–4-pound chicken
• Kosher salt, freshly ground pepper
• 1 fennel bulb, sliced lengthwise 1/2" thick
• 2 large parsnips, peeled, sliced 1/2" thick on the diagonal
• 1 bunch scallions
• 3 wide strips lemon zest
• Lemon wedges (for serving)

Instructions

1. Preheat oven to 425°. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high. Season chicken inside and out with salt and pepper and cook, breast side down, until a beautiful golden brown. Use tongs to gently rotate chicken, being careful not to tear skin, and brown on all sides, 12–15 minutes total; transfer to a plate. Reserve skillet.
2. Toss fennel, parsnips, scallions, and lemon zest in skillet with remaining 2 tablespoons 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 chicken thigh registers 165°, 35–40 minutes. (You can also check doneness by cutting into thigh meat right at the joint. If the juices run clear, the bird is ready.) Transfer chicken to a cutting board and let rest at least 10 minutes before carving.
3. Serve chicken and vegetables with pan juices for spooning over and lemon wedges.