top of page

Cast-Iron Roast Chicken with Shallots, Fennel and Parsnips

It surprising that when I go to the market I can not find cut chickens but there plenty of whole chickens, which I prefer to use and if you. have not noticed in many of my posts on FB that I have been using a cast-iron skillet a lot. I do not own one but the cabin we are staying in in the Pocono Mountains has several and I do have to say I really like the way a roast chicken turns out in one.

Here is my Roast Chicken recipe that I posted last week on FB - Enjoy.


4 to 5 lb whole chicken

1 fennel bulb, cut into 6 to 8 wedges

4 shallots, cut into quarters

4 parsnips, cut into wheels

2 lemons, cut into quarters

2 bulbs of garlic, top cut off, keep the tops

1 stick of unsalted butter

Olive Oil

Salt and Pepper


Wash and pat dry the chicken and generously season the bird inside and out, let sit for about an hour at room temp.

Place the fennel, bottom bulbs of the garlic, parsnips, 3 shallots in a bowl and drizzle with olive oil, generously, toss to coat, season, and set aside.

Preheat oven to 400 degrees

Stuff the chicken with one shallot, one lemon, and the garlic tops and half the butter. Place the remaining butter under the skin at the breast. Tie the bird up with twine, and wedge in the remaining lemons at the legs and wings.

Place in a large cast-iron skillet, and surround it with the veggies, place in the oven and set the timer for 45 minutes. At the end of 45 minutes, reduce heat, toss the veggies, insert a meat thermometer set for 165 degrees and return to the oven. If the veggies look a bit dry and a pat or two of butter before returning to the oven.

Once the temp has been reached, remove chicken to a cutting board and tent with foil. Toss veggies in the skillet to soak up all the goodness, cover to keep warm.

After the chicken has rested for about 20 minutes, carve up and place it on a serving platter and surround it with the roasted veggies.

Note: sometimes there is enough dripping in the skillets to make a gravy, pour off the drippings after tossing the veggies, to a saucepan, I add 1/4 of dry white wine or vermouth, a tablespoon of flour, a tablespoon of Italian parsley, and whisk over medium heat until thickened.

10 views0 comments

Recent Posts

See All


bottom of page