Roast Chicken with Meyer Lemons, Fennel and Carrots

I originally saw a similar recipe as a contest winner on Food 52. I’ve made quite a few changes here, including skipping the rich sauce that is supposed to accompany the dish and adding more vegetables (sorry, folks). The result is a perfect one-dish meal for a Sunday night – with or without guests.

  • 1-5 lb. whole roasting chicken
  • Kosher salt
  • Black pepper
  • 1 head garlic, sliced in half crosswise
  • 4 Meyer lemons
  • 1 bunch fresh thyme
  • 3 tablespoons olive oil, divided
  • 4 large carrots, peeled and cut into 3-inch lengths
  • 1 small fennel bulb, trimmed and cut into 1/2 inch pieces
  • 1 small yellow onion, peeled and quartered
  • 1 cup white wine
  • Preheat oven to 375 degrees F.
  • Rinse chicken inside and out under cold running water. Pat the bird very dry. Make sure all the giblets are removed, along with the large blob of fat found near the neck. Liberally salt and pepper the inside of the bird. Place chicken breast-side up in a small roasting pan. Tuck the garlic inside the cavity, along with one of the lemons slice in half the long way. Finally, stuff the bunch of thyme into the cavity so that most of it is inside the bird but some of it is sticking out.
  • Drizzle one tablespoon of the olive oil over the top of the bird. Rub the oil into the skin. In a small bowl, combine the remaining two tablespoons of oil with the carrot, fennel and onion. Cut the remaining 3 Meyer lemons into quarters (lengthwise) and toss into the bowl. Mix gently to coat the lemons with the olive oil.
  • Place the vegetables next to the chicken in the corners and sides of the pan. Liberally salt and pepper the chicken and the vegetables. Pour the wine into the bottom of the pan.
  • Roast for 1-3/4 to 2 hours. Meat should be juicy and no longer pink. The best way to check for doneness in a roasted chicken is to use a meat thermometer inserted in the thickest part. It should read about 160 degrees. By the time you allow the bird to rest, it will reach an internal temperature of about 165 degrees.
  • Remove the bird from the oven, cover tightly with foil and allow to rest about 10 minutes.
  • Serve chicken and vegetables with the accumulated juices in the pan.

Preparation time: 20 minute(s)

Cooking time: 2 hour(s)

Number of servings (yield): 6

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