Whole Roasted Chicken with Fennel and Fingerling Potatoes Recipe
A whole chicken is so simple to make and easy to cut. Leaving it whole makes the end product so juicy. However, you can also do the same recipe in a chicken cut in quarters or eights. This chicken is great as leftovers for about 4 days. You can do this recipe with a boneless, skin-on turkey breast as well, same cooking time.
Ingredients
- 1 3 ½-4 lb. chicken
- ¼ cup olive oil plus more for
- the veggies
- 2 tbsp. fennel seeds
- Zest of 1 lemon
- 2 lemons, halved
- 2 tsp. kosher salt, plus more
- for the veggies
- Plenty of freshly ground
- pepper
- 3-4 sprigs of fresh thyme,
- left whole or roughly
- chopped
- 1 HEAD of garlic, cloves
- separated and left
- unpeeled
- 2 fennel bulbs, trimmed,
- each cut into 8 wedges,
- plus ¼ cup fronds
- About 12-15 fingerling
- potatoes or yukon gold
- mini potatoes, halved in the
- length
- 4 shallots, halved
- lengthwise
- 1 cup dry white wine
- 1 cup water or chicken
- stock
Instructions
- 1
In advance: Have your roasting pan on hand so that you can prepare the chicken INSIDE the roaster so that all the spices and herbs fall INTO the pan rather than on your work surface.
- 2
In a small fry pan over medium heat, toast the fennel seeds, 2-3 minutes. Let cool and either grind in a spice grinder or place in a zip top bag and smash until coarsely chopped.
- 3
Squeeze and rub half a lemon all over chicken, inside and out (keep the squeezed lemon half).
- 4
In a small bowl make a paste with the olive oil, smashed fennel seeds, fennel fronds, lemon zest, salt and pepper. Rub this mixture all over the chicken inside and out, separating the skin from the meat in order to get the rub under the skin.
- 5
Stuff the fresh thyme inside the cavity of the chicken and some on the outside and under the skin as well.
- 6
Place the previously squeezed half lemon inside the chicken. At this point you can leave the marinade/rub on the chicken and marinate the chicken all day or overnight in the fridge.
- 7
When ready to cook the chicken: Preheat oven to 400˚F (or 20-30 minutes before you want to cook the chicken), the chicken should be at room temperature 1 hour before cooking it (45 minutes if you are using chicken pieces). The oven rack should be close to the bottom of the oven.
- 8
Place the chicken on a standing rack inside the roasting pan, or lay the chicken breast up in the pan.
- 9
Add the unpeeled garlic cloves, sliced fennel, potatoes, shallots and remaining lemon halves scattered around the chicken. Drizzle with additional olive oil and sprinkle with kosher salt and pepper. 10.Add ½ of the wine and ½ of the water or stock into the bottom of the roasting pan.
- 10
Cook for 1 -1½ hrs or until the meat thermometer reads 170°F degrees in the thigh and 150°F in the breast, the skin should be golden brown. Basting chicken every so often with the drippings. As the pan dries out a little add more wine and/or water as needed. 12.Once the chicken is removed from the oven, let it rest for 10-15 minutes. Cut the chicken into 8 pieces (leg, thigh, breast, and wing). Serves 4-6 Serve on a platter with veggies around the chicken
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Whole Roasted Chicken with Fennel and Fingerling Potatoes?
This Whole Roasted Chicken with Fennel and Fingerling Potatoes recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 28 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this whole roasted chicken with fennel and fingerling potatoes ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.