Roast Chicken with Lemons and Fennel

87 Ratings
  • 5 14
  • 4 20
  • 3 37
  • 2 12
  • 1 4

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 family-friendly meal by cooking vegetables like fennel alongside the bird.

Everyday Food, May 2009

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Recipe Summary

prep:
15 mins
total:
1 hr 15 mins
Servings:
4
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Ingredients

Directions

  • Preheat oven to 400 degrees. Place chicken on a large rimmed baking sheet; season with salt and pepper. Place a lemon half in cavity. Using kitchen twine, tie legs together. Add fennel and remaining lemons to sheet and toss with oil.

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  • Roast until juices run clear when chicken is pierced between breast and leg, or an instant-read thermometer inserted into thickest part of a thigh (avoiding bone) registers 165, 60 to 70 minutes, basting chicken with pan juices and tossing fennel halfway through.

  • Transfer chicken to a platter and cover loosely with foil; let rest 10 minutes. Carve chicken. Serve with fennel and lemons.

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 (5)

87 Ratings
  • 5 14
  • 4 20
  • 3 37
  • 2 12
  • 1 4
Martha Stewart Member
04/08/2018
Like kellih77 I too, used bone-in chicken thighs, and followed the rest of the instructions, except I rube the chicken with fresh crushed garlic. It turned out just wonderful! YUM YUM!
Martha Stewart Member
02/22/2013
Wow an instant favorite. this is my second time and it's just as good and so easy.
Martha Stewart Member
05/22/2009
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.
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Martha Stewart Member
04/30/2009
in the magazine this has over 600 calories per serving. Any ideas how to cut it down?
Martha Stewart Member
04/28/2009
Use the stalks under the chicken to raise it off the pan and add flavor.
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