Wednesday, May 27, 2009

roasted chicken with fennel and carrots... 1 hour and 20 minutes

the goods:

1 whole chicken, patted dry
2 lemons, halved
1 to 2 fennel bulbs, cored, stalks discarded, and cut into 1-inch wedges
1 tablespoon olive oil
3 to 4 carrots, sliced 1-inch thick

Preheat oven to 475 degrees. Place chicken on a large rimmed baking sheet; season with salt and pepper. Place a lemon half in cavity. Using kitchen twine, tie legs together. Add fennel, remaining lemons, and carrots to sheet and toss with oil.

Roast 50 to 55 minutes, basting chicken with pan juices and tossing veggies halfway through. Transfer chicken to a platter and cover loosely with foil; let rest 10 minutes prior to carving.

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