Roast Chicken with Lemons and Fennel

Name: Roast Chicken with Lemons and Fennel
Prep time: 15 min
Total time: 1 min
Ingredients: 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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Prep Time: 15 minutes

Total: 1 hours, 15 minutes

Author : Martha Stewart

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 pepper2 lemons, halved or quartered2 to 3 fennel bulbs (2 1/2 pounds total), cored, stalks discarded, and cut into 1-inch wedges1 tablespoon olive oil

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Instructions

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Step 1

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.

Step 2

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.

Step 3

Transfer chicken to a platter and cover loosely with foil; let rest 10 minutes. Carve chicken. Serve with fennel and lemons.