Get ready to transform your ordinary dinner into an extraordinary culinary experience with this mouthwatering Roast Chicken with Fennel and Lemon recipe. Imagine a golden, crispy-skinned chicken infused with the bright, aromatic flavors of fresh fennel and zesty lemon - a dish that promises to transport you straight to the sun-drenched coastlines of the Mediterranean with every single bite!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 whole chicken (about 1.5 kg)
- 2 fennel bulbs, sliced
- 1 lemon, quartered
- 4 cloves garlic, smashed
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat the oven to 425°F (220°C). Remove the chicken from refrigerator 30 minutes before cooking to bring it to room temperature.
- Pat the chicken dry thoroughly with paper towels. This ensures crispy skin during roasting.
- Season the chicken inside and outside generously with salt and pepper. Make sure to season under the skin and inside the cavity for maximum flavor.
- Slice fennel bulbs into thin wedges, keeping some of the fronds for garnishing later. Smash garlic cloves to release their aromatic oils.
- Drizzle olive oil over fennel and garlic in a large roasting pan. Arrange the sliced fennel and smashed garlic to create a bed for the chicken.
- Place the quartered lemon inside the chicken cavity and around the roasting pan. The lemon will infuse the chicken and vegetables with bright, citrusy flavor.
- Position the chicken breast-side up on top of the fennel, ensuring it sits securely in the roasting pan.
- Brush the chicken skin with remaining olive oil and sprinkle additional salt and pepper on the exterior.
- Roast in the preheated oven for approximately 1 hour, or until the chicken's internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- Every 20 minutes, baste the chicken with pan juices to keep it moist and help develop a golden, crispy skin.
- Once cooked, remove from oven and let the chicken rest for 10-15 minutes before carving. This allows juices to redistribute throughout the meat.
- Garnish with reserved fennel fronds and fresh thyme before serving. The roasted fennel can be served alongside the chicken as a delicious side dish.
Tips
- Temperature Matters: Always let your chicken come to room temperature before roasting to ensure even cooking.
- Pat Dry for Crispy Perfection: Use paper towels to thoroughly dry the chicken skin. This is the secret to achieving that irresistible golden, crispy exterior.
- Don't Skip Seasoning: Be generous with salt and pepper, and make sure to season both inside and under the skin for maximum flavor penetration.
- Basting is Key: Regularly basting the chicken during roasting keeps the meat moist and helps develop a beautiful golden color.
- Rest is Best: Always let your chicken rest for 10-15 minutes after roasting. This allows the juices to redistribute, ensuring each slice is incredibly juicy and tender.
- Use a Meat Thermometer: Always check that the internal temperature reaches 165°F (74°C) at the thickest part of the thigh to ensure it's perfectly cooked and safe to eat.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
