Ingredients and Weight:
- Whole chicken (3-4 pounds)
- Fennel bulb, chopped (1 pound)
- Red onion, chopped (1 pound)
- Carrots, chopped (1 pound)
- Garlic cloves, crushed (10)
- Lemon, zested and juiced (1)
- Orange, zested and juiced (1)
- Olive oil (1/4 cup)
- Dry white wine (1/2 cup)
- Fresh herbs (such as rosemary, thyme, and oregano), chopped (1/4 cup)
- Salt and black pepper, to taste
Preparation Time:
30 minutes
Cooking Time:
1 hour 30 minutes
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- In a large roasting pan, combine the chicken, fennel, onion, carrots, garlic, lemon zest, lemon juice, orange zest, orange juice, olive oil, white wine, and herbs.
- Season with salt and black pepper to taste.
- Roast for 1 hour and 15 minutes, or until the chicken is cooked through and the vegetables are tender.
- Let the chicken rest for 10 minutes before carving and serving.
Nutritional Information:
Per serving (1/8th of chicken):
* Calories: 450
* Protein: 40g
* Fat: 20g
* Carbohydrates: 25g
Dish Characteristics:
- Succulent and flavorful chicken
- Crispy skin
- Aromatic and earthy vegetables
- Bright and tangy citrus flavors
User Comments:
- "This chicken was absolutely delicious! The vegetables were perfectly roasted and the chicken was so moist and tender."
- "I loved the combination of flavors in this dish. The lemon and orange zest added a wonderful brightness."
- "This is a great recipe to impress guests. It's easy to make and always turns out amazing."
Special Precautions and Tips:
- Use a large enough roasting pan to prevent overcrowding.
- Make sure the chicken is cooked through before serving.
- Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
