Roasted Chicken with Fennel
Prep
20 mins
Cook
50 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just over an hour from start to table. The whole chicken stays incredibly juicy while the fennel bulbs become sweet and caramelized around it, and honestly, there's something so satisfying about roasting everything in one pan. Fennel is wonderful here not only for its delicate licorice flavor but also for its digestive benefits, making this a meal that feels both comforting and nourishing. The beauty of this recipe is how simple it really is: you just nestle your chicken with aromatic vegetables, drizzle everything with olive oil, and let your oven do the work.
Ella x
Ingredients
- 1whole chicken(about 4-5 lbs, patted dry)
- 2fennel bulbs(halved lengthwise, fronds reserved)
- 2yellow onions(cut into wedges)
- 6garlic cloves(smashed)
- 3 tablespoonsolive oil
- 1fresh lemon(halved)
- 1 teaspoondried thyme
- 1 teaspoonfennel seeds(crushed)
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper
- 118 mlchicken broth
- 59 mlwhite wine(optional)
Detail level
Instructions
- 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
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
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
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
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
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
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.
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