Roast Chicken With Lemon And Fennel – a delicious recipe with fennel bulbs, roasting chickens, lemons, salt, fresh ground black pepper, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 400u00b0F.
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 165u00b0F Remove from oven, cover with foil and let rest 20 minutes before carving and serving.
56
kcal
Calories
1
g
Fat
5
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 fennel bulbs, 1 (3 1/2-4 lb) roasting chickens, 2 lemons, halved, salt, and more.
Yes, Roast Chicken With Lemon And Fennel 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.
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