Roasted Chicken with Lemons and Fennel

Main Dishes | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Roasted Chicken with Lemons and Fennel

Ingredients

Poultry - 63.5 oz
Coarse Salt - to taste
Ground Black Pepper - to taste
Lemon - 2 pieces
Fennel - 2 lbs
Olive Oil - 1 tablespoon

Step by Step guide

Step 1

Rinse the chicken well and pat dry. Cut the lemons into quarters. Remove the core from the fennel and slice it into small pieces.

Step 2

Preheat the oven to 392°F.

Step 3

Rub the chicken with salt and pepper and place it on a baking sheet, stuffing 2 lemon quarters inside. Tie the legs with string. Arrange the remaining lemon and fennel around the chicken. Drizzle with olive oil and toss.

Step 4

Bake until cooked through and golden brown, occasionally stirring the vegetables and basting the chicken with the juices that have released.

Step 5

Transfer the chicken to a cutting board, cover with foil, and let it rest for 10 minutes. Slice and serve on a platter. Serve with the lemons and fennel.