Skillet Roast Chicken with Parsnips and Fennel

1 Pre-heat oven to 450 degrees.
2 Using paper towels pat dry the whole chicken and let it air dry on the kitchen counter for 20-25 minutes. Rub it with 1 tablespoon of oil and season it generously with salt and pepper inside and out. Tie legs together with kitchen twine and tuck wing tips behind back. Set aside.
3 Heat a 10-inch cast iron skillet (or an oven-safe skillet) in medium heat for 2-3 minutes (The pan should be really hot). Place the chicken in the middle of the hot skillet breast side down and let the skin brown for 2 minutes. Using tongs, gently (being careful to not to tear the skin) rotate the chicken to brown the other side for 2-3 minutes. Transfer the chicken and all the juices onto a plate. Do not wash the skillet.
4 Heat 1 tablespoon of olive oil in the same skillet. Add the shallots, fennel slices, and parsnips. Cook, stirring occasionally 2-3 minutes. Stir in the garlic and lemon zest, and cook for 30 seconds.
5 Distribute the vegetables on an even layer and place the chicken in the middle, breast side up.
6 Place the lemon slices and sprigs of thyme around the chicken.
7 Transfer to the pre-heated oven.
8 Roast chicken until breasts register 130 degrees when a thermometer is inserted from the side, 30-35 minutes.
9 Turn the oven off and let the chicken continue to roast in the oven for another 25-30 minutes or until breasts register 160 degrees.
10 Let the chicken rest for 15 minutes before cutting. Serve chicken and vegetables with fresh lemon slices.