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1
In a large bowl or stock pot, fill with 3 quarts cold water add salt, lemon juice and lemon pepper. Stir until dissolved. Add rinsed chicken and submerge in brine mixture. Refrigerate for 1 hour.
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2
Heat oven 385 degrees.
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3
Remove the chicken from the brine and place in v-rack over roasting pan.
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4
Chicken can be roasted without using v-rack.
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5
Melt butter and rub evenly over chicken, all sides.
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6
Sprinkle lemon pepper liberally all over all sides of the whole chicken.
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7
Chop the bulb of the fennel (and any additional vegetables) into bite-sized pieces for roasting.
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8
Drizzle with olive oil and salt & pepper, stir to distribute oil, salt and pepper evenly and place under v-rack or around chicken if not using a v-rack.
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9
(This is the time to add any additional vegetables for roasting to the pan).
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10
Place the bird breast side up in a v-rack or in the pan. Roast for 50 minutes or until the thickest part of the breast registers 160 degrees.
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11
Stir the vegetables in the pan every 20 minutes to insure even roasting.
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12
Remove chicken from the pan and place on cutting board loosely cornered in foil for 15 minutes.
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13
Note*when lifting v-rack or chicken with thongs allow the juices in the chicken cavities to run onto the vegetables below.
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14
While the chicken rests raise the temp to 425 degrees and continue cooking the vegetables (if needed), when 15 minutes is up, carve chicken and serve with vegetables.
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15
Enjoy!
