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 | ingredients |
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1 chicken (3 1/2 to 4 pounds), rinsed and patted dry (liver and giblets discarded)
Coarse salt and ground pepper
2 lemons, halved or quartered
2 to 3 fennel bulbs (2 1/2 pounds total), cored, stalks discarded, and cut into 1 inch wedges
1 tablespoon olive oil
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 | Roast Chicken with Lemons and Fennel |
| | Serves 4 | Prep time: 15 minutes | Total time: 1 hour 45 minutes |
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- Preheat oven to 400 degrees. Place chicken on a large rimmed baking sheet; season with salt and pepper. Place a lemon half in cavity. Using kitchen twine, tie legs together. Add fennel and remaining lemons to sheet and toss with oil.
- Roast until juices run clear when chicken is pierced between breast and leg, or an instant-read thermometer inserted into thickest part of a thigh (avoiding bone) registers 165, 60 to 70 minutes, basting chicken with pan juices and tossing fennel halfway through.
- Transfer chicken to a platter and cover loosely with foil; let rest 10 minutes. Carve chicken. Serve with fennel and lemons.
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