Roasted Chicken with Lemons and Fennel
Main Dishes • Italian
Description
Roasted Chicken with Lemons and Fennel
Ingredients
- Poultry 65 oz
- Coarse Salt to taste
- Ground Black Pepper to taste
- Lemon 2 pieces
- Fennel 5 lbs
- Olive Oil 1 tablespoon
Step-by-Step Guide
Step 1
Rinse the chicken well and pat dry. Cut the lemons into quarters. Remove the core from the fennel and slice it into small pieces.
Step 2
Preheat the oven to 390°F.
Step 3
Rub the chicken with salt and pepper and place it on a baking sheet, stuffing 2 lemon quarters inside. Tie the legs with string. Arrange the remaining lemon and fennel around the chicken. Drizzle with olive oil and toss.
Step 4
Bake until cooked through and golden brown, occasionally stirring the vegetables and basting the chicken with the juices that have released.
Step 5
Transfer the chicken to a cutting board, cover with foil, and let it rest for 10 minutes. Slice and serve on a platter. Serve with the lemons and fennel.
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