Fennel, Lemon, and Crushed Black Pepper Roasted Chicken

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roast chicken

Rachael Pack 

Here, big pieces of freshly cracked black pepper, charred lemon, and sweet fennel lend big flavor to an otherwise simple dish.

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4
Servings
123
Calories Per Serving
Deliver Ingredients

Ingredients

  • fennel bulb, half the bulb medium dice, the other sliced into thick long slices. Reserve fennel fronds and stems, as well.
  • onion, medium dice
  • carrots, medium dice
  • celery stalks, medium dice
  • 2  Tablespoons  olive oil
  • whole chicken
  • Kosher salt
  • freshly cracked black pepper
  • garlic bulb, sliced in half
  • bunch thyme
  • lemons, halved
  • 1/4  Cup  melted butter

Directions

Preheat oven to 400 degrees F.

Place carrots, onions, celery, and diced fennel in a roasting pan or skillet, season with olive oil, salt, and pepper; set aside.

Rinse the chicken, pat dry, and place on a cutting board. If desired, remove wishbone and manchonner the wing tips and legs.

Generously season the inside of the chicken cavity with salt and pepper. Next, stuff the cavity with thickly sliced fennel, halved garlic, 2 halved lemons, fennel stems, and half of the fresh thyme sprigs. Truss the chicken to close the cavity.  

Place chicken on the bed of vegetables and drizzle with melted butter. Generously season with salt and cracked pepper and rub the chicken to ensure it is evenly coated with seasoning.

Arrange the remaining lemon and thyme around the chicken and roast in the oven for 50- 1 hour 15 minutes or until an internal temperate reaches 165 degrees.

Which finished, squeeze the charred lemon over the roasted vegetables and serve.

Nutritional Facts

Total Fat
11g
16%
Saturated Fat
2g
8%
Carbohydrate, by difference
7g
5%
Protein
1g
2%
Vitamin K (phylloquinone)
5µg
6%
Fiber, total dietary
1g
4%
Sodium, Na
89mg
6%