Umbrian Roast Chicken with Fennel Seeds

Stuffed with lemon and garlic and seasoned with rosemary and fennel, this Italian roast chicken is juicy, aromatic, and perfect for family dinners.

A dark golden-brown chicken in the oven, juices sizzling in the pan, and its aroma filling the house is one of life’s simplest comforts. How could something that takes so little prep time create such a satisfying dinner, while also offering endless possibilities for leftovers?

A roast chicken dinner may be a simple, homely affair, but who can resist the crackling, salty skin that gives way to tender, juicy meat? It’s a perfect one-pot meal when paired with roasted vegetables, which soak up all the flavor as they roast beneath the bird.

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The Dinner That Keeps on Giving

If you roast a big enough chicken, you can transform the leftovers into new meals: think chicken shepherd’s pie, a curried chicken salad, or even stock from the bones for soups and risottos. This is truly the dinner that keeps on giving, stretching into multiple comforting dishes with just a little creativity.

Fennel: A Traditional Umbrian Touch

Fennel is a classic seasoning for roast meats in central Italy.

• Fennel Pollen: Wildly aromatic, fennel pollen is an incredible ingredient but can be a little harder to find.
• Fennel Seed: A more accessible alternative. Buy whole seeds and grind them fresh in a spice grinder or blender.

Pro Tip: Ground fennel seed works beautifully in stews and soups, especially when paired with bay leaves.

Adding Vegetables for a Perfect One-Pot Meal

Root vegetables like potatoes, carrots, onions, parsnips, and celery root make fantastic companions to roast chicken.

• Chop Evenly: Roughly chop your vegetables into similar-sized pieces for even cooking.
• Season Generously: Toss them with olive oil, salt, pepper, and fennel seed to infuse them with flavor.
• Arrange Around the Chicken: Place the seasoned vegetables around the bird to roast and caramelize as they absorb its juices.

Relax and Let the Oven Do the Work

Once your chicken and vegetables are prepared, your job is done. Place the pan in the oven and enjoy the aroma wafting through your kitchen. Take a moment to relax—maybe set the table or pour yourself a drink.

How to Tell If It’s Done

• Visual Check: Tilt the chicken in the pan; the juices should run clear, not bloody.
• Temperature Check: Use a meat thermometer to check the thigh. When it reaches 160°F (71°C), the chicken is perfectly cooked.

Serving Your Roast Chicken

When the chicken is done, let it rest for 10-15 minutes before carving.

1. Vegetables First: Remove and arrange the roasted vegetables on a warm platter.
2. Carving: Use kitchen scissors or a sharp knife to cut the chicken into pieces—start with the legs and thighs, then move to the breasts and wings.
3. Crispy Skin: Keep the skin intact to maintain its crispy texture.
4. Pan Juices: Pour the pan juices into a bowl, skim off excess grease, and serve alongside the chicken.

Pair with a crisp green salad and a glass of chilled white wine.

Leftovers and Stock

• Leftover Meat: Remove and refrigerate any leftover chicken meat.
• Bones for Stock: If you’re not making stock immediately, freeze the bones for later use.

How to Make Umbrian Roast Chicken with Fennel Seeds

1. Preheat the Oven

• Preheat your oven to 350°F (180°C). Ensure your oven rack is in the center position.

2. Prepare the Seasoning

• In a small bowl, mix the sea salt, chopped rosemary, and fennel seed or pollen.

3. Clean and Dry the Chicken

• Rinse the chicken thoroughly under cold running water, including the cavity. Shake off excess water and pat dry with paper towels.

4. Prepare the Lemon and Garlic

• Pierce the lemon several times with a knife to release its juices during roasting. Keep the garlic cloves whole, with their skin on.

5. Stuff the Chicken

• Insert the pierced lemon and garlic cloves into the cavity of the chicken. Tie the legs together with kitchen string.

6. Season the Chicken

• Place the chicken in a roasting pan, breast side up. Rub the outside of the bird generously with the salt and seasoning mixture, ensuring even coverage.

7. Roast the Chicken

• Place the roasting pan in the preheated oven. Roast the chicken for 20 minutes per pound or until the juices run clear, and the internal temperature taken at the thickest part of the thigh (avoiding the bone) reaches 160°F (71°C). For a 3 lb chicken, this will take approximately 1 hour to 1 hour 15 minutes.

8. Rest the Chicken

• Remove the chicken from the oven and let it rest in the pan for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and flavorful bird.

9. Serve

• Carve the chicken and serve warm. Pair with roasted vegetables, crusty bread, or a fresh salad for a complete meal.

Recipe Notes

• Fennel Options: Fennel pollen can be hard to find but is worth the effort for its unique flavor. Fennel seeds are a great substitute.
• Roasting Tips: Place a few halved potatoes or root vegetables in the pan to roast alongside the chicken for an easy side dish.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Umbrian Roast Chicken with Fennel Seeds

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

• Author: Judith Klinger
• Total Time: 1 hour 25 minutes
• Yield: Serves 4-6 1x

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Description

Stuffed with lemon and garlic and seasoned with rosemary and fennel, this Italian roast chicken is juicy, aromatic, and perfect for family dinners.

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Ingredients

Scale 1x2x3x

1 whole chicken, about 3 lb (1.3 kg)

1 scant tablespoon (20 g) sea salt

1 teaspoon (2 g) finely chopped fresh rosemary

1 teaspoon (2 g) fennel seed or fennel pollen

1 small lemon

1–2 medium cloves garlic, with skin on

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Instructions

1. Preheat the Oven

• Preheat your oven to 350°F (180°C). Ensure your oven rack is in the center position.

2. Prepare the Seasoning

• In a small bowl, mix the sea salt, chopped rosemary, and fennel seed or pollen.

3. Clean and Dry the Chicken

• Rinse the chicken thoroughly under cold running water, including the cavity. Shake off excess water and pat dry with paper towels.

4. Prepare the Lemon and Garlic

• Pierce the lemon several times with a knife to release its juices during roasting. Keep the garlic cloves whole, with their skin on.

5. Stuff and Truss the Chicken

• Insert the pierced lemon and garlic cloves into the cavity of the chicken. Tie the legs together using kitchen string.

6. Season the Chicken

• Place the chicken in a roasting pan, breast side up. Rub the outside of the bird generously with the salt and seasoning mixture, ensuring even coverage.

7. Roast the Chicken

• Place the roasting pan in the preheated oven. Roast the chicken for 20 minutes per pound or until the juices run clear, and the internal temperature taken at the thickest part of the thigh (avoiding the bone) reaches 160°F (71°C). For a 3 lb chicken, this will take approximately 1 hour to 1 hour 15 minutes.

8. Rest the Chicken

• Remove the chicken from the oven and let it rest in the pan for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and flavorful bird.

9. Serve

• Carve the chicken and serve warm. Pair with roasted vegetables, crusty bread, or a fresh salad for a complete meal.

Notes

Fennel Options: Fennel pollen can be hard to find but is worth the effort for its unique flavor. Fennel seeds are a great substitute.

Roasting Tips: Place a few halved potatoes or root vegetables in the pan to roast alongside the chicken for an easy side dish.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

• Prep Time: 10 mins
• Cook Time: 75 mins
• Category: Main Course
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 150g
• Calories: 320
• Sugar: 0g
• Sodium: 400mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 33g
• Cholesterol: 120mg