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Roast Chicken with Lemons and Fennel

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Roasting is the easiest way to cook a chicken. For maximum browning, use a rimmed baking sheet instead of a high-sided roasting pan. Create a complete meal by cooking vegetables alongside the bird.

Source: Everyday Food, May 2009
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

There are several ways to test chicken for doneness. For a whole or cut-up chicken, you can use an instant-read thermometer or pierce the chicken and see if the juices run clear. For thin pieces of chicken, simply cut into the center and check if the meat is opaque.

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Reviews

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How would you rate this recipe?
85
  • MS10755027
    22 FEB, 2013
    Wow an instant favorite. this is my second time and it's just as good and so easy.
    Reply
  • kellih77
    22 MAY, 2009
    this was delicious, I did not have a whole chicken so I used bone-in chicken thighs I soaked them in salt water all day rinsed well and followed the rest of the instructions exactly and this was the best chicken we have had in a long time and very easy.
    Reply
  • Tanzie
    30 APR, 2009
    in the magazine this has over 600 calories per serving. Any ideas how to cut it down?
    Reply
  • marketmaster
    28 APR, 2009
    Use the stalks under the chicken to raise it off the pan and add flavor.
    Reply

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