Recipe courtesy of Tiffani Thiessen
Print
Roast Chicken Stuffed with Lemon and Rosemary
Total:
1 hr 30 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 30 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 4 tablespoons olive oil
  • 2 bulbs fennel, chopped into 1-inch pieces
  • Sea salt
  • 2 chickens (about 3 pounds each)
  • 3 lemons, quartered
  • 14 to 16 sprigs fresh rosemary

Directions

Preheat the oven to 425 degrees F.

Spread 1 tablespoon of the oil in the bottom of a roasting pan. Spread the fennel in a single layer and drizzle with 1 tablespoon of oil.

Salt the body cavities of the chickens and stuff 6 lemon quarters into each. Gently separate the skin from the flesh with your fingers and insert 7 or 8 rosemary sprigs under the skin of each bird. Slide the sprigs in lengthwise and distribute them evenly all around the breasts and thighs. Rub 1 tablespoon of oil on the skin of each chicken. Tie the legs together with kitchen twine. Salt the skin of the chickens just before placing them breast-sides up in the roasting pan on top of the fennel. Roast until an instant-read thermometer inserted into the thickest part of a thigh (but not touching a bone) registers 165 degrees F, about 1 hour.

Transfer the chickens to a cutting board and let rest for 10 minutes. Carve into thin slices and serve with the fennel.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Boudin Stuffed Boneless Roasted Chicken

Recipe courtesy of Chad Robertson

Chorizo Stuffed Roasted Chicken

Recipe courtesy of Emeril Lagasse

Ricotta and Herb-Stuffed Roast Chicken

Recipe courtesy of William Granger

Sally Starin's Whole Roasted Chicken with Three Nut Stuffing

Recipe courtesy of Sally Starin

Roasted Chicken

Chicken Stuffed with Smoked Mozzarella, Roasted Tomatoes and Broccoli Rabe over Potatoes with Marsala Sauce

On TV

So Much Pretty Food Here