Name: Sunday Roast Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 1 medium fennel bulb -; 5 large carrots, cut into 1-1/2-inch pieces -; 1 large white onion, quartered, divided -; 1 medium lemon -; 3 garlic cloves, minced -; 1 tablespoon honey -; 1 teaspoon kosher salt -; 1 teaspoon crushed red pepper flakes -; 1 teaspoon pepper -; 1 broiler/fryer chicken (4 pounds) -; 2 garlic cloves -; 1 cup orange juice -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sunday Roast Chicken

1. 1 medium fennel bulb -

2. 5 large carrots, cut into 1-1/2-inch pieces -

3. 1 large white onion, quartered, divided -

4. 1 medium lemon -

5. 3 garlic cloves, minced -

6. 1 tablespoon honey -

7. 1 teaspoon kosher salt -

8. 1 teaspoon crushed red pepper flakes -

9. 1 teaspoon pepper -

10. 1 broiler/fryer chicken (4 pounds) -

11. 2 garlic cloves -

12. 1 cup orange juice -

How to cook deliciously - Sunday Roast Chicken

1. Stage

Preheat oven to 350°. Using a sharp knife, trim stalks and root end of fennel bulb. Cut bulb lengthwise into quarters; cut and remove core. Cut fennel into 1-in. wedges. Place fennel, carrots and three of the onion quarters in a shallow roasting pan, spreading evenly.

2. Stage

Cut lemon in half; squeeze juice into a small bowl, reserving lemon halves. Stir minced garlic, honey, salt, pepper flakes and pepper into juice.

3. Stage

Place chicken on a work surface, neck side down. With fingers, carefully loosen skin from the tail end of the chicken breast. Spoon juice mixture under skin of breast; secure skin with toothpicks. Place garlic cloves, lemon halves and remaining onion inside chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables, breast side up.

4. Stage

Pour orange juice over chicken. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)

5. Stage

Remove roasting pan from oven; increase oven setting to 450°. Remove chicken from pan; tent with foil and let stand 15 minutes before carving.

6. Stage

Meanwhile, return roasting pan to oven; roast vegetables 10-15 minutes longer or until vegetables are tender and lightly browned. Using a slotted spoon, remove vegetables from pan. If desired, skim fat from pan juices and serve with chicken and vegetables.