Roasted Chicken with Fennel

Instructions

1. 1

   Preheat your oven to 425°F. Pat the chicken completely dry with paper towels and place it breast-side up in a large roasting pan.

   Tip: Drying the chicken thoroughly ensures crispier, more golden skin.

2. 2

   Arrange the halved fennel bulbs and onion wedges around the chicken in the pan. Scatter the smashed garlic cloves throughout the vegetables.

   Tip: Cut fennel lengthwise to keep pieces intact during roasting.

3. 3

   Rub the outside of the chicken with 3 tablespoons of olive oil, then season generously with salt, pepper, dried thyme, and crushed fennel seeds. Stuff the cavity with the lemon halves and reserved fennel fronds.

   Tip: The lemon will steam inside the chicken, keeping the meat moist and fragrant.

4. 4

   Pour the chicken broth and white wine (if using) into the bottom of the pan, being careful not to pour over the chicken skin.

   Tip: The liquid will create steam and help roast the vegetables while preventing them from sticking.

5. 5

   Roast for 45-50 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F. The skin should be deep golden brown.

   Tip: Start checking temperature at 40 minutes; cooking time varies based on chicken size.

6. 6

   Remove the pan from the oven and let the chicken rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat.

   Tip: Resting prevents the juices from running out when you cut into the chicken.

7. 7

   Transfer the roasted fennel and onions to a serving platter, then carve the chicken and arrange it on top. Drizzle the pan juices over everything and garnish with any remaining fresh fennel fronds.

   Tip: The caramelized vegetables are just as delicious as the chicken itself.