This rustic Tuscan Roasted Chicken captures the bright, sun-soaked flavors of the Italian countryside. Fresh lemons, fragrant rosemary, and sweet fennel infuse the chicken with delicate Mediterranean aromatics, while high-heat roasting ensures crisp golden skin and tender, juicy meat. It’s a simple yet elegant dish that feels like a Sunday supper in Tuscany—perfect with creamy polenta and a glass of crisp white wine.
INGREDIENTS:
1 (5 lb) whole air-chilled chicken
3 lemons, halved
3 tablespoons olive oil, plus more for drizzling on vegetables
10 garlic cloves, lightly mashed
10 sprigs fresh thyme
1 tablespoon fresh rosemary leaves
Salt and fresh coarse ground pepper
1 yellow onion, peeled, cut into wedges
2 fennel bulbs, cut into wedges
2 red onions, peeled, cut into wedges
1/2 cup dry white wine or chicken stock
METHOD:
Heat oven to 450°F and position a rack in the lower third of the oven.
Pat the chicken dry with paper towels and place it in a roasting pan. Squeeze the juice of the lemons over the chicken, then place two lemon halves inside the cavity. Rub the chicken all over with olive oil, then season generously with salt and pepper.
Place half of the garlic, thyme, and rosemary inside the cavity along with a few onion wedges. Arrange the remaining lemon halves, garlic, fennel, and onions around the chicken in the pan. Drizzle the vegetables with a little olive oil and season with salt and pepper.
Pour the white wine or chicken stock into the bottom of the roasting pan to help create a flavorful pan sauce.
Roast for 15 minutes at 450°F, then reduce the oven temperature to 375°F. Continue roasting for about 1 hour, basting once or twice with pan juices, until the skin is golden and the internal temperature reaches 165°F in the thickest part of the thigh.
Remove from the oven and let the chicken rest for 10–15 minutes before carving. Toss the roasted vegetables in the pan juices and serve alongside the sliced chicken.
SERVING SUGGESTIONS:
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Serve with creamy Parmesan polenta or roasted baby potatoes.
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Add a side of sautéed greens such as kale or chard for a complete meal.
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Drizzle pan juices over the chicken and vegetables just before serving.
