Fennel, Lemon and Thyme Roasted Chicken

Here is an easy roast chicken recipe that is very flavorful and extremely juicy. I have done lemon thyme chickens before and recently saw a lemon and fennel roast chicken and decided to combine the three flavors. The results were perfect. I served the chicken on the first day with my son’s favorite, mac and cheese and a salad. Yesterday, I served the chicken in a quesidilla with apples, celery and Italian shredded cheese. To do the chicken, I sliced the lemon and fennel. I sprinkled the inside and out of the chicken with salt and pepper. I serperated the chicken skin from the breast and stuffed some of the delecate fennel leaves under the skin. I then stuffed the fennel root, thyme sprigs and lemon slices in the chicken and just kind of added the rest to the top and in the roasting pan. I put the chicken on the roasting rack and baked at 350 degrees until the internal temperature of the bird was 165 degrees. Easy. Don’t even bother trussing, just tuck the wings under the bird and roast it.

recipe photo

Fennel, Lemon and Thyme Roasted Chicken

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1 chicken
a small bunch of thyme
2 lemons
1 whole fennel
kosher salt
olive oil


Preheat oven to 350 degrees. Slice lemon and fennel root. Salt and pepper chicken. Put the chicken on a roasting rack in a roasting pan.

Add fennel root, lemon, and thyme to the cavity of the chicken. Separate the skin of the breast way from the breast. Add fennel leaves under breast skin. Add the leftover fennel and lemon on top of the bird around in the roasting pan.

Drizzle the chicken with olive oil. Bake at 350 degrees until the internal temperature reaches 165 degrees.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  9 Responses to “Fennel, Lemon and Thyme Roasted Chicken”

  1. Monet — June 11, 2010 @ 10:24 am

    I have just begun to use fennel in my recipes, and I love the result. It adds such a fresh and flavorful bite at the dinnertable. I’m sure this recipe is light and refreshing. It looks great!

  2. Benjamin Frear — June 11, 2010 @ 11:11 am

    Nice Recipe. I love how simple chicken recipes are – and how delicious!

  3. 5 Star Foodie — June 12, 2010 @ 12:36 am

    Wow, terrific flavors with fennel, lemon and thyme! Yum!

  4. Kim — June 12, 2010 @ 8:46 am

    Angie, I haven’t been around much lately, but now that I’m back online, I can’t believe how much your site has changed! It just keeps getting better and better. I wish I had your skills!

    And Love your new name, although I have to admit, when I first got your renamed email feeds, I was wondering who in the world that was.

    I’ve always been a big fan of fennel and lemon, but my thyme taste buds need some working on. I never know what it goes with. I suppose I need to grow some and start experimenting. Your chicken looks mouth-watering, easy and you can memorize the recipe. That’s a winner in my book.

  5. grace — June 12, 2010 @ 1:30 pm

    it’s ridiculous how much more incredible a cooked chicken looks than a raw bird. ridiculous. terrific recipe and method, angie!

  6. Angie's Recipes — June 13, 2010 @ 12:15 pm

    o man o man…the chicken, the photography….and the recipe….you have just put everything RIGHT in one post!


  7. redkathy — June 13, 2010 @ 9:59 pm

    Beautiful chicken Angie! I’d like to try roasting this on the grill, what do think?

  8. Twist the Leaf — June 19, 2010 @ 5:41 pm

    Fennel, Lemon and Thyme Roasted Chicken http://bit.ly/du6nC7

  9. Diane Dahlin — August 26, 2014 @ 1:58 pm

    About how long does it cook for?

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