Lemon, Beet and Fennel Roast Chicken

Recipe by MC Baker
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 5
    tablespoons butter
  • 1 12
    tablespoons salt
  • 1
    tablespoon pepper
  • 1
    tablespoon rosemary or 1 tablespoon herbes de provence
  • 2
    fennel (sliced, tops reserved)
  • 1
    onion (cut into wedges)
  • 1
    beet (sliced)
  • 1
    tablespoon dried lemon peel, powder (optional) or 1 tablespoon sumac (optional)
  • 1
    (3 lb) chicken
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DIRECTIONS

  • Wash and thoroughly dry chicken, especially the skin.
  • Separate skin of chicken from breast and leg meat as best you can without breaking the skin.
  • Rub butter and herbs de provence under the skin and into the meat of the bird.
  • Squeeze lemon into the cavity of the chicken and sprinkle with some of the salt and pepper.
  • Stuff chicken with the onion, fennel tops (reserve the green leafy bits for a garnish) and the lemon halves.
  • Sprinkle remaining salt, pepper and lemon powder or sumac if using on the outside of the bird.
  • If desired let bird marinate in fridge for a few hours to overnight. I usually let it sit while slicking beets and fennel, and preheating oven to 350.
  • Arrange the sliced beets and slices of fennel in the bottom of a 8" x 11" baking dish.
  • Place bird in oven and cook for 1-1.5 hours.
  • Check for crisp golden skin and the meat to be cooked through before serving.
  • You may want to baste while cooking, though this will keep the skin from crisping. I find the juices from the lemon and veggies keep the bird moist during cooking though as long as it's not over done.
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