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.
a small bunch of thyme
1 whole fennel
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.