Lemon Beet and Fennel Roast Chicken
Elevate your roast chicken game with this Lemon Beet and Fennel Roast Chicken recipe, a vibrant and flavorful twist on a classic! This dish combines the zesty brightness of lemon, the earthy sweetness of roasted beets, and the aromatic warmth of fennel for a mouthwatering meal that’s as visually stunning as it is delicious. The chicken is infused with citrus and herbaceous notes from fresh thyme, rosemary, and garlic, while a honey glaze adds a subtle touch of caramelized sweetness. Roasted alongside tender, caramelized vegetables, this one-pan dinner is perfect for a family meal or an impressive dinner party centerpiece. Ready in just over an hour and packed with wholesome ingredients, this recipe delivers bold flavors and a satisfying balance of sweet, savory, and tangy in every bite!
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Recipe Information
Ingredients
- 4 pounds whole chicken
- 2 whole lemon
- 2 whole fresh fennel bulb
- 4 small red beets
- 6 whole garlic cloves
- 4 tablespoons olive oil
- 2 tablespoons fresh thyme leaves
- 3 whole fresh rosemary sprigs
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon honey
- 1 cup water or chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it in a roasting pan or a large oven-safe skillet.
Zest one lemon and set the zest aside. Cut the zested lemon into quarters and the second lemon into thin rounds.
Stuff the cavity of the chicken with the lemon quarters, 2 garlic cloves, and 1 rosemary sprig. Tie the legs together with kitchen twine, if desired.
Peel the beets and cut them into 1-inch chunks. Slice the fennel bulbs into wedges, discarding the tough core.
In a large mixing bowl, combine the beets, fennel, remaining garlic cloves, 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the lemon zest. Toss well to coat.
Arrange the seasoned vegetables around the chicken in the roasting pan.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, honey, thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spoon the mixture over the chicken, ensuring it is well-coated.
Lay the lemon slices on top of the chicken and the vegetables.
Pour the water or chicken broth into the bottom of the roasting pan to prevent sticking and keep the dish moist.
Roast the chicken in the preheated oven for 60-75 minutes, or until the internal temperature of the thickest part of the chicken (not touching bone) reaches 165°F (74°C). Baste the chicken and vegetables with the pan juices halfway through the cooking time for added flavor.
Once roasted, remove the chicken and vegetables from the oven and let the chicken rest for 10 minutes before carving. Taste the vegetables and adjust seasoning if needed.
Serve carved chicken with roasted beets, fennel, and pan juices drizzled over the top.
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1741 mg | 76% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 63.5 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3929 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
