ina garten roast chicken lemon fennel lemon-fennel-roast-chicken8

Alright folks, buckle up, buttercup! We’re about to dive into the culinary abyss… or, you know, just make a chicken. But let’s pretend it’s the abyss. It sounds way more dramatic. This isn’t just *any* chicken, mind you. This is Lemon-Fennel Roasted Chicken. The name alone sounds fancy. I’m already feeling inadequate in my sweatpants.

Lemon-Fennel-Roast-Chicken8

Feast your eyes on this glorious bird. Seriously, look at it. It’s practically begging to be devoured. I’m not condoning violence against poultry, but…well, you get the picture. Don’t stare at it for too long, or you might start naming it, and then things get weird.

Now, let’s talk about what you need to make this happen. Don’t be intimidated; I’m pretty sure if *I* can do it, anyone can. Probably. Let’s just go with “probably.”

Ingredients:

• One whole chicken (preferably dead and plucked. Unless you’re into a real challenge)
• Lemons (enough to make your hands sticky and your kitchen smell fantastic)
• Fennel (that weird bulb thing. It’s an acquired taste, like anchovies or kale)
• Olive oil (because everything tastes better with olive oil)
• Garlic (because vampires)
• Salt (because bland food is sad food)
• Pepper (because…contrast? I don’t know, just use it)
• Optional: Stuff you like. Throw in some herbs, veggies, whatever floats your boat. Just don’t add pineapple. Please, for the love of all that is holy, NO PINEAPPLE ON CHICKEN.

Instructions:

1. Preheat your oven. I always forget this step, so learn from my mistakes. Aim for something around 400°F (200°C). You know, hot.
2. Rinse the chicken. Pat it dry. Give it a pep talk. Tell it it’s going to be delicious. Okay, maybe skip the pep talk.
3. Stuff that chicken. Cram those lemon wedges, fennel fronds, and garlic cloves into the cavity. Be generous. It’s like giving the chicken a spa day, but with more citrus.
4. Rub the chicken with olive oil. Sprinkle with salt and pepper. Massage it lovingly. Just kidding about the massage. Unless you’re into that kind of thing.
5. Place the chicken in a roasting pan. Surround it with more fennel and lemon slices. They’re like the chicken’s entourage.
6. Roast that sucker! The cooking time depends on the size of your bird. Use a meat thermometer. When it reaches 165°F (74°C) in the thickest part of the thigh, it’s done. Don’t undercook it! Undercooked chicken is not your friend.
7. Let it rest. Tent it with foil. Give it a few minutes to chill out before you start carving it.
8. Carve it! And then…
9. Eat it! Enjoy the fruits (and vegetables) of your labor. You’ve earned it. Go ahead, pat yourself on the back. You made a chicken! Now go forth and conquer the world (or at least do the dishes).

And there you have it. Lemon-Fennel Roasted Chicken. A dish so good, it might just make you forget about all your problems… for about 15 minutes, anyway. Enjoy!

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