There’s something about roasting a chicken that seems so homey to me. It makes your house smell delicious and you have this lovely piece of meat that you can carve up-so that once you’ve decided you’ve had enough roast it can transform into something else.
Right now fresh fennel bulbs are seasonal (which I absolutely didn’t know) I bought two and figured I would use it in my roast. Roasted fennel may be one of my very favorite ways to eat it.
Anyway, back to building your roast- this is what you need;
1/2 cup olive oil
1 bag small potatoes (really any size potato will do)
2 large white onions, peeled and quartered
4 large carrots, peeled
1 head of garlic, broken into cloves with skin still intact
1 bulb fresh fennel, sliced
3 sprigs rosemary
1 tbsp salt
1 tbsp pepper
In a 350 F oven, place roaster in center in a deep roasting pan. Add 1/4 salt and pepper to top of chicken and cook for 30 minutes.
Next add olive oil to the top of the chicken and let it run off into the pan. Add potatoes and onions. Cook for 30 minutes. Baste chicken with juices and add fennel, garlic, carrots and the rest of the salt and pepper. Stir vegetables around and cook another 30 minutes.
Add rosemary and squeeze lemons onto chicken. Then insert lemons into inside of chicken. Cook for 20 minutes. Taste vegetables and salt/pepper as needed. Cut into the chicken to ensure it is cooked and serve with crusty bread.