Whole Roast Chicken with Lemon Potatoes and Fennel
Recipe by Savory Spice Test Kitchen
Quick & Easy Meals
Roasting
This simple and satisfying chicken is roasted to perfection alongside tender lemon Yukon potatoes and fennel, creating a harmonious, flavor-packed meal that’s both rustic and elegant.
Serves
5-6 servings
Prep Time
1 hour 15 minutes
Cooking Time
1 hour 30 minutes
Ingredients
Directions
Step 1
Remove chicken from its packaging and set it onto a rack-lined sheet tray. Discard the plastic and giblets. Pat the chicken dry all over, inside and out, with paper towels.
Step 2
Season generously all over, including inside the cavity, with about 4 tsp. kosher salt and about ¼ cup of your seasoning of choice.
Step 3
Tuck the wing tips under the body. Truss the legs with kitchen twine. No twine? Use a paring knife to make a small incision in the fat on each side of the cavity, then thread each leg through the fat on the opposite side to truss it tightly for even cooking.
Step 4
If roasting today: preheat the oven to 450°F and let the chicken sit at room temperature for 1 hour. If roasting later: refrigerate up to 24 hours, then pull it out 1 hour before roasting. Either way, rub the chicken all over with 3 Tbsp. olive oil right before it goes in the oven.
Step 5
While the chicken comes to temperature, place the cut fennel and potatoes in a 10–12 inch cast iron pan. Cover with the chicken broth, olive oil, lemon juice, and remaining salt.
Step 6
Set the chicken on top of the vegetables. Roast at 450°F until golden brown, about 30 minutes. If the chicken starts browning too fast, tent it loosely with foil.
Step 7
Reduce the oven to 350°F and continue roasting for another hour.
Step 8
Carve the chicken and serve with the warm potatoes, fennel, and pan sauce.
Leave a comment
Join us at the table
Taste, share, and savor—join us for 10% off your first order, loyalty rewards, and endless flavor inspiration.