Tuscan Roasted Chicken with Lemon, Garlic and Fennel

Serve this summery roasted chicken with a creamy polenta.


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


Heat oven to 450°F. Arrange oven rack to lower 1/3 position (slightly below middle position in oven).

Place chicken in roasting pan. Squeeze lemons and drizzle juice over chicken. Stuff 2 lemon halves inside chicken cavity. Rub olive oil over chicken. Season chicken generously with salt and pepper. Place half the garlic cloves,thyme and rosemary inside chicken cavity. Stuff several wedges of yellow onion inside cavity.

Arrange remaining lemon halves, garlic cloves, fennel and onion wedges around and under chicken in roasting pan. Drizzle vegetables lightly with olive oil and season generously with salt and pepper. Add dry white wine or chicken stock to pan.

Roast chicken for 15 minutes at 450°F. Reduce oven temperature to 375°F. Continuing roasting for 1 hour, basting chicken once with pan juices. Remove from oven, and let sit for 10 minutes before slicing.

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