Story
This is the sort of dinner that smells finished before the sides even hit the table. The fennel melts into the pan juices, the lemons get jammy, and the chicken skin does most of the persuasive work.
Ingredients
- 1 whole chicken, about 4 pounds
- 2 fennel bulbs, cut into wedges
- 2 lemons, one sliced and one halved
- 5 garlic cloves, smashed
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes
Recipe notes
- Add a splash of white wine to the pan if you want extra sauce.
- Leftovers shred beautifully into sandwiches or grain bowls.
Instructions
- Heat the oven to 425 F and pat the chicken dry.
- Toss the fennel, lemon slices, and garlic with olive oil in a roasting dish.
- Rub the chicken with salt, pepper, oregano, and red pepper flakes, then set it on top of the vegetables.
- Squeeze the lemon halves over the pan and tuck them alongside the chicken.
- Roast until the skin is deep golden and the thickest part of the thigh reaches 165 F, about 40 minutes.
- Rest for 10 minutes before carving and spoon the pan juices over everything.
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