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Roasted Chicken with Carrots, Fennel, and Onion

Roasted Chicken with Carrots, Fennel, and Onion

It was another cold and rainy day here in Portland so I decided to roast a chicken. I didn’t want anything fancy… just simple comfort food. I found this recipe for a perfect roasted chicken by Ina Garten and decided to make it. I adapted it a bit by excluding the butter because I wanted to keep it a little lower in fat. I loved the flavor of the roasted carrots, onion, and fennel and the chicken turned out extremely moist, tender, and delicious. This is definitely a great recipe for roasted chicken – I am looking forward to making it again.

Roasted Chicken with Carrots, Fennel, and Onion:

Ingredients:

  • 1 5lb chicken
  • Sea salt and freshly cracked pepper, to taste
  • Garlic powder, to taste
  • 1 lemon, cut in half
  • Several sprigs of fresh thyme
  • 1 head of garlic, cut in half crosswise
  • 4-5 carrots, peeled and cut in half
  • 1/2 sweet yellow onion, thickly sliced
  • 1/4 red onion, thickly sliced
  • Fennel, tops removed and cut into wedges
  • Olive oil

 Roasted Chicken with Carrots, Fennel, and Onion

How to Make a Roasted Chicken with Carrots, Fennel, and Onion

Preheat the oven to 425 degrees.

Remove chicken giblets out of the cavity and rinse the chicken. Pat dry then coat the chicken with olive oil cooking spray then season with sea salt, freshly cracked pepper, and garlic powder, to taste, all over the bird.

Place the lemon halves, all of the garlic, and a handful of fresh thyme into the cavity. Place the bird on a roasting rack in a roasting pan. Place the carrots, onion, and fennel in the roasting pan along with a few sprigs of thyme, season with sea salt and freshly cracked pepper, to taste. Drizzle some olive oil on top of the veggies and toss to coat evenly.

Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken into the oven and roast for 1 1/2 hours or until the temperature reaches 180 degrees. Remove the chicken from the oven and let the bird rest with a tin foil tent for at least five to ten minutes before carving. Serve the chicken with roasted vegetables. Enjoy.

Roasted Chicken with Carrots, Fennel, and Onion

 

Click here for a printable version of this recipe – For the Love of Cooking.net

Adapted recipe by For the Love of Cooking.net
Original recipe by Ina Garten
 

 

 

Giveaway – CLOSED – WINNER ANNOUNCED:

 

 

Johnsonville wanted me to spread word about a recipe contest they are doing where three winners will share $15,000.00 in cash. It’s quick and easy for anyone to enter. Just start with any familiar recipe – or develop a new one and use Johnsonville Sweet, Mild, Hot, or Four Cheese Italian sausage, instead of ground beef, chicken, or another protein. For more information about the recipe contest, visit their site here. You can also visit their Facebook site here.

I will be giving away 4 coupons each good for 1 package of any flavor Johnsonville Fresh Italian Sausage. I will pick two winners who will each receive two coupons. All you have to do to win is leave a comment on this post. If you don’t have a blog, please leave your e-mail address so I can contact you if you are chosen. I will announce the winners on Monday. Good luck!

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76 Comments

  1. I love chicken cooked with lemon, the garlic is an idea I had not thought to of. Also love fennel so I will be over for dinner:-) Have a good weekend. Diane

  2. I love the fennel and carrots with your chicken. I've been roasting a lot of chicken lately. Whole chickens are such a good price compared to boneless chicken breasts and usually I have a little left over for lunch the next day. I'd love to try this recipe!

  3. Nice looking chicken!!! Smells good. I always try to use Johnsonville sausages so this is a real treat. And fennel…one of my favorite vegetables.

  4. Who knew roasting a chicken was so easy! I can't wait to try your recipe.
    BTW – I made the Lemon and Garlic Broccolini and the Turkey Meatloaf Muffins topped with Spinach and Roasted Garlic Mashed Potatoes last night for dinner. My daughter loved the Meatloaf Muffins so much she had 3 of them! I had broccoli in the refrigerator so I used that instead of the broccolini. Both recipes

  5. The roasted chicken looks wonderful Pam! Perfectly cooked!
    What a great contest Johnsville is having…gotta start thinking about what I can enter…hhhmmmm!!!!????

  6. Perfect weather for a roast chicken. And I was trying to think of a way to use the fennel I have in my fridge. Looks awesome!

  7. We use johnsville sausage in our stuffing and then stuff that into acorn squashes. It makes a perfect fall super and adds some protein in to simple meal, as well.

  8. We love Johnsonville! Strangely enough the client who just left grew up with the folks who started Johnsonville. He told me the recipe is based on the county sausage maker's and that everyone in the county loved his brats… Best way to contact me is via my blog at kateiscooking.blogspot.com

  9. would I enter my email address to a public site for a chance at free sausage? absolutely 🙂
    nikev4 at gmail.com

  10. Thanks for the heads up on the contest – I think this might actually be one I would enter.

    Great chicken too. 😉

  11. Seriously, I can smell that. Great photo, it looks awesome! I still have not tried fennel though, I so need to look for it! Thanks!

  12. Roasted chicken sounds wonderful! Perfect fall fare in this house. I'm definitely entering the Johnsonville contest. I have a simple but delicious recipe that uses their sausages. Mmmm!

    Gina
    [email protected]

  13. This recipe looks so simple, Pam! I can never resist a roasted chicken and, as Thanksgiving is just me and my hubby this year, I'm trying to decide what kind to make. Thanks for the inspiration and for sharing this excellent recipe!

  14. this roasted chicken sounds scrumptious! i've never roasted a whole chicken before, but it looks simple enough, so i may try it soon!

  15. The chicken looks yummy! I will probably make it this weekend! I recently found your blog and have been loving all the recipes. We seem to have the same tastes in food!

  16. One of these days I'm going to have the courage to roast a chicken. I don't know what is so intimidating about it. Thanks!!
    divarez at comcast.net

  17. I've roasted numerous chickens, and I don't know how you do it! Or rather, I should explain–my house fills with smoke when I try. It's horrible. Any tips for not smoking out my family?

  18. taste like chicken! lol kidding well whatever types of chicken ideas. Whether it's roasted, taste spicy or tangy, I LOVE CHICKEN and the GIVE AWAY lol=)

  19. I just stocked up on whole roasters when New Seasons had them on sale. This looks like the perfect way to use one of them! I'm in Portland as well and have been cooking winter comfort foods all week.

  20. Excluded the butter?!?! What the heck is wrong with you, you…you…butter exclusionist! 🙂

    I like Johnsonville because they produce a consistent sausage, no surprises. I pretty much always have at least 1 pack each of their italian sausage and chorizo.

  21. I love Ina's recipes but sometimes they do contain a lot of butter. I like how you lightened it up. Delicious roast chicken!

  22. I have a whole chicken in the fridge just waiting to be roasted! I've never used fennel before…can't wait to try!

  23. when i think about preparing a whole chicken, my mind goes to spatchcocking, mostly because it's an awesome word. this way is also terrific. 🙂