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Roast Chicken with Fennel and Olives

This perfectly roasted chicken is something that needs to be in every cook's repertoire. SO moist and juicy, with the crispiest skin!

Ingredients

    • 1-5 lb roast chicken
    • 3 tablespoons butter, softened
    • 1 teaspoon fennel fronds
    • 1 lemon + 1 teaspoon lemon zest
    • 2 large potatoes cut into wedges
    • ½ cup Spanish olives
    • Fennel bulb, sliced thin
    • 1 onion
    • 3 garlic cloves

Directions

  1. Preheat oven to 450 degrees.
  2. Combine butter, fennel fronds and zest. Smother over chicken and under skin.
  3. Season chicken with salt and pepper.
  4. Place potato in the bottom of roasting pan. Place chicken on roasting rack and cook for 25 minutes.
  5. Reduce the heat to 375 degrees and add sliced fennel and olives to potatoes.
  6. Cook another 50-60 minutes until chicken is cooked through. Tossing the vegetables a couple time throughout the process. The internal temperature should be 165 degrees and any juices from the chicken should be clear.
  7. Let rest for 15 minutes before craving.