Roasted Chicken with Lemon, Fennel, and Herbs
Roasted chicken never disappoints a hungry crowd. Feel free to substitute your favorite herbs. You can replace the fennel with whole shallot bulbs or a quartered onion.
Serves: 8Hands-on: 20 minutesTotal: 1 hour 40 minutesDifficulty: Easy
- 1 whole roaster chicken (5 lbs.)
- 2 garlic cloves, minced
- 1 Tbsp. salt, divided
- ½ tsp. ground black pepper, divided
- 3 Tbsp. butter, divided
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- 1 sprig fresh marjoram
- 1 lemon, sliced
- 1 fennel bulb, trimmed and sliced thick
- Preheat oven to 425°F. Remove any giblets or other loose bits from the cavity of the chicken and rinse it inside and out with cold water and pat dry. Tuck wings under the back and tie legs with kitchen twine.
- Mix the garlic, 2 teaspoons salt, ½ teaspoon pepper, and 2 tablespoons of butter together. Starting at the breast near the neck, slide your fingers between the skin and the meat and spread the butter mixture between the skin and the breasts, then the thighs, and legs. Spread the remaining tablespoon of plain butter over the outside of the chicken and sprinkle the remaining 2 teaspoons salt and ½ teaspoon pepper.
- Place rosemary, sage, marjoram, lemon, and fennel inside the cavity of the chicken.
- Place chicken, breast side up on a roasting pan and cook for 10 minutes. Turn the oven down to 375°F and remove the pan. Turn the bird on its side. Return the pan to the oven for 15 minutes. Turn the bird to its other side, and cook for 15 more minutes.
- Carefully turn the chicken on its back and cook for 30 minutes. Use a thermometer to make sure that the meat of the thickest part of the thigh is at least 165°F. Remove from the pan and place on a cutting board or platter. Cover loosely with foil to keep warm and let rest for 15 minutes before cutting and serving.