Break Out The Crusty Bread And Get Ready To Finger Paint With Some Serious Schmaltz

Colonel Mustard and I were talking recently about the Wizard of Oz. How it must have been simply incredible that in 1939, after years of depression and sepia-toned existence, this full-colored masterpiece of escapism and sheer blissful fantasy burst onto the screen and into so many hearts. How about when we were kids you had to wait until the network decided to program Wiz. It was an Event, with a Capital E. You stayed home for it in a pre TiVo world.

Paula Poundstone says in a routine of hers that when Wiz first came out, the critics said it was dull and lacking in imagination. She ponders, what if it turns out that Rambo 3 is really good and they show it every Easter?

So, here's your Oz tie-in: Dorothy is really upset, more than upset about Almira Gulch's vendetta against poor little Toto. Auntie Em and Uncle Henry are desperately trying to save the baby chicks because they've lost power for the incubator. We feel badly for the baby chicks. Until they grow up to be delicious free range dinner entrees. Then we heat up the oven, push aromatics into them and around them, and joyfully eat them sitting on the sofa while singing along to When a man's an empty kettle, he should be on his mettle, and yet I'm torn apart. Just because I'm presuming that this chicken was me mooning when I cut it all apart.

Mangia!

I could tell you why, you will eat this while in bed
Thoughts of schmaltz inside your head

Skillet Roast Chicken with Fennel, Parsnips, and Scallions

December 2014 Bon Appetit

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

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 ( I went with 2, because…fennel)

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

1 bunch scallions (I went with two bunches)

(I added one lemon cut into eights, to stuff in the cavity of the chicken…..heh, heh, heh, she said cavity)

3 wide strips lemon zest

Lemon wedges (for serving)

PREPARATION

Preheat oven to 425°. Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Season chicken inside and out with salt and pepper, insert lemon wedges in cavity (heh, heh, heh) 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.

Toss fennel, parsnips, scallions, and lemon zest in skillet with remaining 2 Tbsp. 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.

Serve chicken and vegetables with pan juices for spooning over and lemon wedge