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Roasted Chicken with Root Vegetables
Roasted Chicken with Root Vegetables
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
610 minutes
Roast whole chicken over fennel, carrots, and onions for a simple yet impressive winter meal.
Ingredients:
  • 1 (4 to 6 pound) whole chicken
  • salt and ground black pepper to taste
  • 1 tablespoon unsalted butter, melted
  • 1 pinch saffron
  • 1 medium lemon, sliced
  • 1 clove garlic, halved
  • 4 large carrots, cut into 2-inch pieces
  • 1 large fennel bulb, cut into thin wedges
  • 1 large red onion, cut into 1/2-inch slices
Instructions:
  • Rinse the chicken thoroughly and dry it gently. Tenderize it by poking it approximately 40 times with a toothpick. Season generously with salt, then refrigerate for 8 hours to enhance the flavors.
  • Preheat the oven to a toasty 425°F (220°C).
  • Mix the melted butter and saffron in a bowl. Pour the mixture over the chicken, ensuring it is fully coated. Season with salt and pepper. Stuff the chicken with lemon slices and garlic. Secure the chicken legs with kitchen string and tuck them underneath.
  • Create a flavorful bed of carrots, fennel, and onion in the roasting pan, then gently place the chicken on top.
  • Roast the dish for 1 hour and 15 minutes in the preheated oven. Baste the vegetables with the flavorful chicken juices, season with salt and pepper, and return to the oven for an additional 10-15 minutes. Ensure the meat is fully cooked by checking with an instant-read thermometer - it should read 165°F (74°C) when inserted near the bone in the thickest part of the thigh.
  • Take the dish out of the oven and gently cover it with aluminum foil. Allow it to rest for 15 to 30 minutes, letting the flavorful juices fully soak into the chicken before serving.

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