This is a great starting point for someone new to making roasts as well as very economical dish-wise, as you only need a few tools. When the meal emerges, it’s all served from one pan, which means the parsnips, fennel, and scallions are flavored with the juices from cooking. I served mine with steamed green beans, but you can choose any variety of vegetables that suit your fancy.

Note: If your chicken is not already cleaned out, be sure to do that prior to any cooking. Be very diligent, making sure that the chicken is fully cooked before serving (this means you will likely add some time in the oven after you check) to avoid food poisoning from undercooked meat.

Ingredients:

3 tablespoons olive oil, divided

1 3½–4-lb. chicken

Kosher salt and freshly ground black pepper

1 fennel bulb, sliced lengthwise ½” thick

2 large parsnips, peeled, sliced ½” thick on the diagonal

1 bunch scallions

3 wide strips lemon zest

Lemon wedges (for serving)

Directions:

Preheat oven to 425°. Heat 1 Tbsp. oil in a large skillet over medium to high heat. Season chicken with salt and pepper on the inside and outside and cook, breast side down, until the chicken turns a golden brown. Use tongs to carefully rotate the chicken, making sure not to tear the skin, and brown on all sides, 12–15 minutes total; transfer to a plate. Keep skillet.

Combine leftover 2 Tbsp. oil with fennel, parsnips, scallions, and lemon zest in skillet; season with salt and pepper. Place the chicken on top of your assortment of vegetables. Roast until an instant-read thermometer—placed in the thickest part of the thigh—reads 165°, (this should take about 35–40 minutes). You can also check its readiness by cutting into the joint of the chicken. If the juices run clear, the bird is ready. Move the chicken onto a cutting board and let it cool for at least 10 minutes before carving.

Serve chicken and vegetables with pan juices for spooning over and lemon wedges.

This recipe comes from Bon Appetit.