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Lemon-Fennel Roasted Chicken and Vegetables

Lemon-Fennel Roasted Chicken and Vegetables

Nutrition Facts
  • Makes: 4 servings
  • Prep: 25 mins
  • Roast: 1 hr at 450°F
  • Stand: 10 mins
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Ingredients

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  • 1 whole chicken (3 1/2 to 4 pounds)
  • 1/2 teaspoon kosher salt + 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper +1/2 teaspoon black pepper
  • 2 sliced cloves of garlic
  • 1 fennel bulb
  • 1/2 sliced lemon
  • 1 cup chicken broth
  • 2 carrots
  • 2 sweet potatoes
  • 1 small red onion
  • 1 red bell pepper
  • 2 tablespoons olive oil
  • 1 tablespoon chopped thyme

Directions

  1. Heat oven to 450 degrees . Remove giblets from cavity of a chicken. Gently lift skin from breast and legs; season with 1/2 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 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 at 450 degrees for 50 to 60 minutes or until internal temperature reaches 170 degrees on an instant-read thermometer. Let rest 10 minutes.
  2. Meanwhile, toss carrots, cut diagonally into slices, sweet potatoes, peeled and cut into chunks, red onion, cut into wedges, bell pepper, seeded and cut into thick pieces, and fennel bulb, halved and sliced, in a large bowl with olive oil, thyme leaves and 1/2 tsp each kosher salt and black pepper. Place on a baking sheet and roast with chicken for 35 minutes, until browned and fork-tender.