Umbrian Roast Chicken
Recipe Type: Main Course
Prep Time: 
Cook Time: 
Total Time: 
Serves: 2 with leftovers
A comforting classic: roast chicken.
  • 1 whole chicken, about 3 lb (1.3kg)
  • 1 scant tablespoon (20g) sea salt
  • 1 teaspoon (2g) finely chopped fresh rosemary
  • 1 teaspoon (2g) fennel seed or fennel pollen
  • 1 small lemon
  • 1-2 medium cloves of garlic, with skin on.
  1. Preheat oven to 350F/180C
  2. Combine salt, rosemary and fennel in a small bowl
  3. Rinse the chicken under cold running water, inside and out. Shake dry.
  4. Pierce the lemon with a knife.
  5. Insert the lemon and garlic into the cavity of the chicken.
  6. Place the chicken in a roasting pan and rub the bird with salt/seasoning mixture.
  7. Roast until juices run clear and the temperature take at the thigh reaches 160F/71C
Recipe by Honest Cooking at