Roast Chicken Stuffed with Lemon and Rosemary

  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 20 min
  • Yield: 6 servings
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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

  1. Preheat the oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Transfer the chickens to a cutting board and let rest for 10 minutes. Carve into thin slices and serve with the fennel.