Citrus Fennel Herbed Roasted Chicken

This citrus fennel herb roasted chicken is slathered in herbed butter, stuffed with citrus, garlic, herbs and shallot while simmered in fennel, citrus, onions and baby potatoes.

Mixing fennel and citrus with herbs brings out the most delicious flavors in a roasted chicken.

This is the perfect one-pot meal that can feed up to 8 people. I love plating it with a simple salad and steamed baby artichokes.

Pro tip: When buying your whole chicken from the deli or butcher ask them to take out the giblets so you don’t have to deal with the mess at home!

Citrus Fennel Herb Roasted Chicken

This citrus fennel herb roasted chicken is slathered in herbed butter, stuffed with citrus, garlic, herbs and shallot while simmered in fennel, citrus, onions and baby potatoes.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 25 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 220 kcal

Equipment

• 1 Oval Dutch Oven I use Le Creuset

Ingredients

  

1x2x3x

• 1 Whole Chicken Ask the meat counter to remove giblets for you
• 2 Lemons
• 1 Large Orange
• 2 Blood Orange
• 4-6 Small Fennel
• 1 lb Baby Potatoes You can use any kind of potato
• 10 Garlic Cloves
• 2 Shallots
• 1 White Onion
• 2 tbsp Butter
• 2 tbsp Olive Oil
• 2 cups Broth or Bone Broth
• 2 tbsp Salt
• 2 tbsp Pepper
• 3 tbsp Noble Made All Seasoning Powder
• 6 sprigs Rosemary
• 1 bunch Parsley
• 1 bunch Oregano
• 3 sprigs Sage
• 6 sprigs Thyme

Instructions

 

• Preheat oven to 450.
• Start by rinsing your whole chicken with vinegar and salt. Then pat dry.
• Split half of the herbs for the butter and half for stuffing. Chop half of your herbs and mix with two tablespoons of softened butter. Massage the herbed butter all over the chicken. Any remaining herbed butter can be massaged and stuffed inside.
• Season your chicken with salt, pepper, garlic powder and all seasoning powder on the outside and inside.
• Stuff your chicken with 6 slices citrus, 6 garlic gloves, 4 shallot halves and remaining herbs.
• Tie your chicken with kitchen twine to ensure it is cooked evenly.
• Add olive oil to dutch oven and place halved fennel, white onion quarters, 6 garlic cloves, citrus and baby potatoes on top.
• Place chicken in the middle then add 2 cups of broth or bone broth.
• Roast chicken with the lid on for one hour.
• Remove lid and roast for an additional 25 minutes.
• Plate and serve!

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 16gProtein: 20gFat: 4.5g

Keyword chicken, roasted chicken, whole chicken

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