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Lemon Fennel Roasted Chicken Recipe

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This recipe for Lemon Fennel Roasted Chicken is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3½ to 4 lbs whole chicken
kosher salt
black pepper
2 sliced cloves of garlic
1 fennel
1 lemon
1 cup chicken broth
2 carrots, cut diagonally into slices
2 sweet potatoes, peeled and cut into chunks
1 small red onion, cut into wedges
1 red bell pepper, seeded and cut into thick pieces
2 Tbsp olive oil
1 Tbsp chopped thyme leaves
Directions:
Directions:
Heat oven to 450ºF. Remove giblets from cavity of a whole chickent. Gently lift skin from breast and legs, season with ½ tsp each kosher salt and black pepper. Place garlic and frond leaves from fennel bulb (reserve bulb for later) under the skin. Place trimmed ends of fennel and ½ sliced lemon in cavity of chicken. Place chicken on a rack in a large roasting pan. Tie legs>

Pour chicken broth into bottom of pan. Roast for 50 to 60 minutes. Let rest for 10 minutes.

Meanwhile, toss carrots, sweet potatoes, red onion, red bell pepper and trimmed fennel bulb, halved and sliced, in a large bowl with olive oil, thyme and ½ tsp each kosher salt and pepper. Place on a baking sheet and roast with chicken for 35 minutes, until browned and fork-tender.

 

 

 

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