Roast Chicken With Lemon And Fennel

Total Time: 1 hr 15 mins Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 2 fennel bulbs
• 1 (3 1/2-4 lb) roasting chickens
• 2 lemons, halved
• salt
• fresh ground black pepper
• olive oil

Recipe

• 1 preheat oven to 400°f.
• 2 remove stalks from fennel for another use. cut bulbs into wedges, removing the core.
• 3 place chicken on a baking sheet. scatter fennel wedges around the chicken.
• 4 cut three of the lemon halves in half again, for a total of 6 pieces. scatter around the chicken as well. place the remaining lemon half inside the carcass, then tie the legs together with butcher's twine.
• 5 sprinkle chicken, fennel and lemon with salt and pepper, and drizzle vegetables with olive oil.
• 6 roast in preheated oven for 55-65 minutes, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°f remove from oven, cover with foil and let rest 20 minutes before carving and serving.