Description
A juicy roast chicken, seasoned with rosemary and fennel, and stuffed with lemon and garlic. Perfect for a family dinner.
Ingredients
Units
Scale
- 3 lbs (1 kg) whole chicken
- 1 tbsp (20 g) sea salt
- 1 tsp finely chopped fresh rosemary
- 1 tsp fennel seed or fennel pollen
- 1 small lemon
- 1-2 cloves garlic
Instructions
- Preheat your oven to 350°F (180°C). Ensure your oven rack is in the center position.
- In a small bowl, mix the sea salt, chopped rosemary, and fennel seed or pollen.
- Rinse the chicken thoroughly under cold running water, including the cavity. Shake off excess water and pat dry with paper towels.
- Pierce the lemon several times with a knife to release its juices during roasting. Keep the garlic cloves whole, with their skin on.
- Insert the pierced lemon and garlic cloves into the cavity of the chicken. Tie the legs together using kitchen string.
- 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.
- 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).
- Remove the chicken from the oven and let it rest in the pan for 10-15 minutes.
- Carve the chicken and serve warm.
Notes
- For optimal browning, use a cast iron roasting pan.
- Substitute fresh thyme for rosemary for a different flavor profile.
- Leftovers can be stored in the refrigerator for up to 4 days and used in salads or soups.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
- Cholesterol: 150