Roasted Herb and Lemon Chicken with Fennel
Roasted Herb and Lemon Chicken with Fennel
This roasted chicken is the perfect meal to impress your friends and family!! It is so easy to make, and full of nutrition……. The fennel, garlic, and lemon are full of vitamin C, potassium, magnesium, manganese, and antioxidants. Fennel may also prevent cancer and reduce inflammation. This roasted chicken has no carbs and is a prefect source of healthy fats and protein on the Keto diet. Use the carcass the next day to make a bone broth that will improve your immune system and gut health.
Equipment
- heavy duty oven pan
- parchment paper
- instant read meat thermometer
- meat baster
Ingredients
- 5-6 pounds organic chicken I like the "Never Any" brand at Aldi's, purchased for less than $8
- 1 stick organic butter I purchased organic butter for less than $5 at Walmart
- 1 bulb Fennel Kroger typically sells fennel, costs around $2-$3
- 2 lemons
- 10 cloves garlic Aldi's sells garlic that is already peeled for less than $3 a bag
- 1 tsp pink Himalayan salt I bought a 2 pound container of pink Himalayan pink salt at Sam's Club for less than $9
- 1/2 tsp ground black pepper
- 1 cup organic chicken broth
- 1/2 cup fresh herb such as sage, oregano, rosemary, and basil May use 1 TB of dried Herbes de Provence
Instructions
- Defrost chicken in the fridge, may take 48 hours. Let the chicken and butter come to room temperature for 30 minutes. Rinse the chicken with cold water, remove giblets and packaging, and dry with paper towels.
- Place the chicken in the parchment lined oven pan. Slice the white fennel bulb and place around the chicken. Do not use the green part of the fennel bulb. Pour the chicken broth in the pan.
- Chop the herbs and smash the garlic with a heavy spoon to remove the peels. Cut off the ends of the lemons, flatten with hand, and pierce with a fork.
- Place the lemons, garlic, and a few tablespoons of herbs in the chicken.
- Rub the butter under the skin of the chicken ( this will be a bit messy!). Throw away any unused butter. Sprinkle the chicken with salt and pepper and remaining herbs.
- Bake in a 400 degree oven for 90 minutes uncovered until the skin is crisp and the juices run clear. You may baste the chicken every 30 minutes with the broth from the bottom of the pan. Put a meat thermometer in the thigh of the chicken, it must register between 180-190 degrees. Be careful not to overcook the chicken, it will be dry when overcooked.
- Let the chicken sit for 15 minutes, then remove the lemon, garlic, and herbs from the breast. Carve the chicken and serve. It is so moist that it does not need gravy. Serve with smashed cauliflower and roasted Brussels sprouts.