How To Make Roast Chicken with Fennel & Olives
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 1 whole chicken (approximately 4 pounds)
- 1 fennel bulb, thinly sliced
- 1 cup pitted green olives
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1 lemon, sliced
- Salt and pepper to taste
Instructions
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Preheat the oven to 425°F (220°C).
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Pat the chicken dry and season with salt and pepper both inside and out.
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In a roasting pan, place the chicken breast-side up and arrange the fennel, olives, garlic, and lemon slices around it.
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Drizzle the olive oil over the chicken and vegetables. Sprinkle with thyme leaves.
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Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
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Baste the chicken with the pan juices every 30 minutes during cooking.
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Remove the chicken from the oven and let it rest for 10 minutes before carving.
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Serve the roast chicken with the fennel, olives, and pan juices.
Nutrition
- Calories : 320kcal
- Total Fat : 18g
- Saturated Fat : 4g
- Cholesterol : 90mg
- Sodium : 640mg
- Total Carbohydrates : 10g
- Dietary Fiber : 4g
- Sugar : 1g
- Protein : 28g
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