Roast Chicken With Lemon And Fennel

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Remove stalks from fennel for another use. Cut bulbs into wedges, removing the core.

3. 3

   Place chicken on a baking sheet. Scatter fennel wedges around the chicken.

4. 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. 5

   Sprinkle chicken, fennel and lemon with salt and pepper, and drizzle vegetables with olive oil.

6. 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.

* Per serving · 4 servings · Values may vary.