Ingredients
-
2
-
1
-
-
-
3
-
2
-
2
-
1
-
1/2
-
1
-
2
-
2
-
-
-
Directions
Tangy Lemon Chicken, My daughter loves this recipe It is nice and lemony Very nice served with rice , This turned out really really good You could taste the lemon and fennel throughout the whole chicken I added potatoes to the bottom of my roasting pan with the fennel and it was delicious I made a pan sauce by heating up the leftover juices and adding just a touch of half and half Thanks for another keeper!
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Steps
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1
Done
|
Heat Oven to 450 Degrees Fahrenheit. |
|
2
Done
|
Juice 1 Lemon and Quarter Remaining Lemon. |
|
3
Done
|
Season Chicken With Salt and Pepper. |
|
4
Done
|
in Bowl, Combine Olive Oil, Garlic, Herbs, and 2 Tbsp Lemon Juice. |
|
5
Done
|
Spread This Mixture Under Skin of Chicken. |
|
6
Done
|
Place Lemon and Yellow Onion Quarters in Cavity of Chicken; Tie Legs Together With Chicken Twine. |
|
7
Done
|
Spread Remaining Lemon Mixture Evenly Over Chicken. |
|
8
Done
|
Place Fennel Wedges and Red Onion Wedges in Roasting Pan and Place Chicken on Top on Vegetables. |
|
9
Done
|
Roast 15 Minutes. |
|
10
Done
|
Reduce Oven to 350 Degrees Fahrenheit. |
|
11
Done
|
Roast For 1 Hour 15 Minutes to 1 Hour 30 Minutes or Until Thermometer Inserted in Chicken Thigh, not Touching Bone, Reads 170 Degrees Fahrenheit. |
|
12
Done
|
Let Sit For 10 Minutes Before Slicing. |
