Roast Chicken With Fennel And Garlic Recipe

Name: Roast Chicken With Fennel And Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None whole chicken (about 4 lbs); 2 None lemons, cut into quarters; 8 cloves garlic, peeled; 3 tbsp butter, softened; 1 tsp grated lemon peel; 1 tbsp chopped fresh lemon thyme; 1/4 tsp salt; 2 small fennel bulbs (about 1 1/3 lbs), cut into quarters; 4 stalks celery, cut into chunks; 2 medium carrots, cut in half lengthwise and then crosswise; 1/4 cup chicken stock

Servings: persons

1 None whole chicken (about 4 lbs)
2 None lemons, cut into quarters
8 cloves garlic, peeled
3 tbsp butter, softened
1 tsp grated lemon peel
1 tbsp chopped fresh lemon thyme
1/4 tsp salt
2 small fennel bulbs (about 1 1/3 lbs), cut into quarters
4 stalks celery, cut into chunks
2 medium carrots, cut in half lengthwise and then crosswise
1/4 cup chicken stock

1
Preheat the oven to 425u00b0F. Wash the chicken; remove the excess fat from inside the neck cavity and remove the giblets or neck if necessary. Pat dry with paper towels.
2
Place two lemon quarters and 2 cloves of garlic inside the cavity of the chicken.
3
Chop two cloves of garlic. Combine the butter, chopped garlic, lemon peel, thyme and salt in a small bowl. Rub all over the chicken. Place the chicken in a large roasting pan.
4
Roast for 20 mins. Place the vegetables, remaining lemon quarters, remaining unpeeled garlic and stock around the chicken in the pan. Roast for a further 50 mins or until the chicken is cooked through. Transfer the chicken to a platter. Cover with foil and let stand for 10 mins.
5
Increase the oven temperature to 475u00b0F. Roast the vegetables for a further 15 mins or until browned.
6
Serve the chicken with the vegetables and pan juices.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 None whole chicken (about 4 lbs), 2 None lemons, cut into quarters, 8 cloves garlic, peeled, 3 tbsp butter, softened, and more.

Yes, Roast Chicken With Fennel And Garlic falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Chicken With Fennel And Garlic

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions