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Gallery Roast Chicken with Lemons and Fennel Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4

Ingredients Ingredient Checklist 1 chicken (3 1/2 to 4 pounds), rinsed and patted dry (liver and giblets discarded) Coarse salt and ground pepper 2 lemons, halved or quartered 2 to 3 fennel bulbs (2 1/2 pounds total), cored, stalks discarded, and cut into 1-inch wedges 1 tablespoon olive oil

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.

Gallery Roast Chicken with Lemons and Fennel

Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4

Roast Chicken with Lemons and Fennel

Roast Chicken with Lemons and Fennel

Roast Chicken with Lemons and Fennel

Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 4

Recipe Summary

prep: 15 mins total: 1 hr 15 mins

Servings: 4

prep: 15 mins

total: 1 hr 15 mins

prep:

15 mins

total:

1 hr 15 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 chicken (3 1/2 to 4 pounds), rinsed and patted dry (liver and giblets discarded) Coarse salt and ground pepper 2 lemons, halved or quartered 2 to 3 fennel bulbs (2 1/2 pounds total), cored, stalks discarded, and cut into 1-inch wedges 1 tablespoon olive oil

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.

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.

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.

Reviews (5)

 Add Rating & Review     87 Ratings   5 star values:        14    4 star values:        20    3 star values:        37    2 star values:        12    1 star values:        4

Reviews (5)

Add Rating & Review     87 Ratings   5 star values:        14    4 star values:        20    3 star values:        37    2 star values:        12    1 star values:        4

Add Rating & Review

87 Ratings 5 star values: 14 4 star values: 20 3 star values: 37 2 star values: 12 1 star values: 4

87 Ratings 5 star values: 14 4 star values: 20 3 star values: 37 2 star values: 12 1 star values: 4

87 Ratings 5 star values: 14 4 star values: 20 3 star values: 37 2 star values: 12 1 star values: 4

  • 5 star values: 14 4 star values: 20 3 star values: 37 2 star values: 12 1 star values: 4

    Martha Stewart Member     Rating: 5 stars       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     Rating: Unrated       02/22/2013   Wow an instant favorite. this is my second time and it's just as good and so easy.  

Martha Stewart Member     Rating: Unrated       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.  

Martha Stewart Member     Rating: Unrated       04/30/2009   in the magazine this has over 600 calories per serving. Any ideas how to cut it down?  

Martha Stewart Member     Rating: Unrated       04/28/2009   Use the stalks under the chicken to raise it off the pan and add flavor.

    Martha Stewart Member

    Rating: 5 stars 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!

Rating: 5 stars

Rating: Unrated 02/22/2013

Wow an instant favorite. this is my second time and it’s just as good and so easy.

Rating: Unrated

Rating: Unrated 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.

Rating: Unrated 04/30/2009

in the magazine this has over 600 calories per serving. Any ideas how to cut it down?

Rating: Unrated 04/28/2009

Use the stalks under the chicken to raise it off the pan and add flavor.

All Reviews for Roast Chicken with Lemons and Fennel

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roast Chicken with Lemons and Fennel

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest