Tuscan Roasted Chicken with Lemon, Garlic and Fennel

Serve this summery roasted chicken with creamy polenta.

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. Arrange the oven rack to lower 1/3 position (slightly below the middle position in the oven).

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

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