Umbrian Roast Chicken with Fennel Seeds

Step 1

Preheat your oven to 350°F (180°C). Ensure your oven rack is in the center position.

Step 2

In a small bowl, mix the sea salt, chopped rosemary, and fennel seed or pollen.

Step 3

Rinse the chicken thoroughly under cold running water, including the cavity. Shake off excess water and pat dry with paper towels.

Step 4

Pierce the lemon several times with a knife to release its juices during roasting. Keep the garlic cloves whole, with their skin on.

Step 5

Insert the pierced lemon and garlic cloves into the cavity of the chicken. Tie the legs together using kitchen string.

Step 6

Place the chicken in a roasting pan, breast side up. Rub the outside of the bird generously with the salt and seasoning mixture, ensuring even coverage.

Step 7

Place the roasting pan in the preheated oven. Roast the chicken for 20 minutes per pound or until the juices run clear, and the internal temperature taken at the thickest part of the thigh (avoiding the bone) reaches 160°F (71°C). For a 3 lb chicken, this will take approximately 1 hour to 1 hour 15 minutes.

Step 8

Remove the chicken from the oven and let it rest in the pan for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and flavorful bird.

Step 9

Carve the chicken and serve warm. Pair with roasted vegetables, crusty bread, or a fresh salad for a complete meal.