Serves 4
75 min
Roast Chicken with Lemons and Fennel
Recipe GLPR7985ce610adf9d
A French-inspired roast chicken perfumed with fresh lemon and aromatic fennel. The whole bird is seasoned simply with salt and pepper, then roasted alongside wedges of fennel until golden and tender. The lemons release their juice as they cook, infusing the chicken with bright citrus flavor while the vegetables caramelize in the oven.
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Ingredients
1 Whole chicken (3½ to 4 pounds), rinsed, patted dry, liver and giblets removed
Coarse salt
Ground black pepper
2 Lemons, halved or quartered
2½ pounds Fennel bulbs, cored, stalks discarded, cut into 1-inch wedges
1 tablespoon Olive oil
Directions
Preheat the oven to 425°F (220°C). Pat the chicken dry inside and outside with paper towels to ensure crispiness.
Season the inside and outside of the chicken generously with coarse salt and ground pepper. Stuff the cavity with the halved or quartered lemon pieces.
Prepare the fennel by removing the tough outer layers, cutting out the core, discarding the stalks, and cutting the bulbs into 1-inch wedges.
Place the chicken breast-side up in a large roasting pan. Arrange the fennel wedges around the bird and drizzle both the chicken and vegetables with the olive oil, tossing the fennel lightly to coat.
Roast in the preheated oven for 50–60 minutes, until the chicken reaches an internal temperature of 165°F (74°C) when measured at the thickest part of the thigh (not touching bone). The skin should be golden and crispy.
Remove the pan from the oven and let the chicken rest for 5 minutes before carving. The fennel should be tender and lightly caramelized.
Carve the chicken and serve with the roasted fennel and pan juices.
