Recipe courtesy of Tiffani Thiessen
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
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.

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