This vacation inspired a semi-homemade cooking moment for me. Preheat oven to 400. Peel 3 parsnips and cut into wedges. Trim fennel bulb and cut into thick slices. Spray a baking pan with cooking oil, then spread the parsnips and fennel in a single layer, if possible. Season lightly with salt, black pepper, and another spray of oil. Let roast for 30 mins, stirring occasionally. Place rotisserie chicken on top, then
continue to roast for about 25 mins. The fennel and parsnips should be slightly caramelized, and the chicken heated through. (July 2014)
Cooking Adventures 