Perfect Roast Chicken with Citrus, Carrots, and Fennel
Succulent. Juicy. Tender. Yes! This is what you will achieve with this recipe. This Roast Chicken with Citrus, Carrots and Fennel definitely beats the feathers off of any store bought rotisserie chicken! Not only does this recipe give you a roast chicken with flavor… it delivers crispy skin, juicy meat and a perfect center piece for your dinner!
Servings: 6 servings
Ingredients
- 1 5-6 pound roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme plus 20 sprigs
- 2 medium oranges sliced in quarters
- 1 head garlic cut in half crosswise
- 2 tablespoons melted butter 1/4 stick
- 1 large yellow onion thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 bulb fennel tops removed, and cut into wedges
- ½ cup chicken stock
- Olive oil
Instructions
- Heat oven to 400 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, garlic, and two orange slices. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, oranges, and fennel in a roasting pot. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan. Pour the chicken stock in the pot and place the chicken on top.
- Roast the chicken for 1 hour with the lid ON. and the last 1/2 hours with the lid off. If your pot does not have a lid cook the entire time about 1 1/2 hours without the lid. The chicken is done when the juices run clear when you cut between a leg and thigh. Broil for the last 6 minutes of cooking to get that EXTRA crispy skin!
- Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables and oranges.
Notes
Serve with SOFEST NO KNEAD BREAD RECIPE AND MASHED POTATOES AND caramelized ONIONS
Nutrition
Calories: 662kcal | Carbohydrates: 17g | Protein: 50g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Cholesterol: 238mg | Sodium: 269mg | Potassium: 1003mg | Fiber: 4g | Sugar: 9g | Vitamin A: 9467IU | Vitamin C: 42mg | Calcium: 97mg | Iron: 5mg
