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Roast Chicken with Fennel, Potatoes, and Citrus

Roast Chicken with Fennel, Potatoes, and Citrus

Some chefs like using kosher chickens because they're salted and you get awesome flavor without brining.


  • 2 teaspoons minced garlic plus 1 head of garlic, halved crosswise
  • 4 teaspoons kosher salt plus more for seasoning
  • 1 teaspoon freshly ground black pepper plus more for seasoning
  • 1 teaspoon crushed red pepper flakes
  • 4 fennel bulbs (3 pounds), trimmed, each cut into 8 wedges, plus 1/4 cup fronds
  • 2 pounds fingerling potatoes, halved lengthwise
  • 24 small carrots, peeled or scrubbed
  • 8 shallots, halved lengthwise
  • 3 lemons, 1 thinly sliced, 2 halved
  • 1 orange, cut crosswise into 8 slices
  • 8 tablespoons olive oil, divided, plus more
  • 2 4-pound kosher chickens

Recipe Preparation

  • Preheat oven to 450°. Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant and slightly darker, 2–3 minutes. Let cool; finely grind in spice mill. Mix fennel, lemon zest, garlic, 4 tsp. salt, 1 tsp. pepper, and red pepper flakes in a small bowl. Set spice mixture aside.

  • Place fennel wedges, potatoes, carrots, shallots, and lemon and orange slices in a large heavy roasting pan. Drizzle 4 Tbsp. oil over, season with salt and pepper, and toss well to coat. Spread out in an even layer.

  • Rub remaining 4 Tbsp. oil all over the chickens. Season chickens inside and out with spice mixture. Stuff each chicken with a lemon half and half head of garlic. Tie legs together loosely with twine.

  • Set a roasting rack over vegetables in pan; place chickens on rack. Roast until chickens are cooked through and an instant-read thermometer inserted into the thickest part of thighs registers 165°, about 1 hour.

  • Preheat broiler. Transfer chickens to a carving board and let rest for 15 minutes.

  • Meanwhile, place roasting pan on stove over 2 burners. Transfer lemon and orange slices to a small bowl. Cook vegetables over medium heat, stirring often, until liquid is evaporated, 8–10 minutes. Set pan under broiler; cook vegetables, rotating pan once, until browned in spots, about 5 minutes.

  • Season vegetables to taste with salt and pepper. Squeeze juice from remaining lemon halves over vegetables to taste.

  • Carve chickens. Divide roasted vegetables and chicken among plates. Garnish with reserved citrus slices and fennel fronds.

Nutritional Content

One serving contains: Calories (kcal) 890 Fat (g) 36 Saturated Fat (g) 8 Cholesterol (mg) 215 Carbohydrates (g) 57 Dietary Fiber (g) 10 Total Sugars (g) 7 Protein (g) 87 Sodium (mg) 1260Reviews Section

Watch the video: Oven Roasted Chicken Thighs with Lemon (June 2021).