This chicken gets very dark when roasting. If you're concerned about burning, tent with foil, however be sure to remove it for the last 15 minutes of cooking.
Ingredients
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons herbes de Provence
- 1 medium lemon, juiced and halves reserved
- 1 (5 to 6-pound) roasting chicken
- 4 sprigs rosemary
- 8 cloves garlic
- 1 thinly-sliced white onion
- 4 fennel bulbs
Directions
Preheat the oven to 350 degrees F.
Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.
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By ninjamom331_9405559
Randolph, NJ
on April 02, 2012
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I made this last week and it was a hit, everyone loved it. The chicken was so tender and flavorful. I only had a cut up chicken, so I ust added the garlic, lemon and rosemary to the baking dish and it came out ust great. So easy to do as well. I'll be making it again real soon.
By cbaker1_12167268
Camarillo, 43
on September 22, 2009
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This is my favorite chicken recipe. Last year, a friend and I decided to experiment with leftovers because we love the flavors. This is our combined version of a whole new recipe. Skin, bone and chop the leftover chicken, then separate the onions and garlic and drain on paper towels. Pour leftover liquids into a separate container and refrigerate with chicken, onions and garlic. The following day, chop the onions and garlic and stir fry them with the chicken and a bag of baby greens. Add about a cup of cooked pasta to the stir fry. After skimming off fat, heat liquid and use it as the dressing. Finally, add a little chevre for creaminess. This sounds complicated but takes less than 30 minutes. And, oh so good!
Connie B.
Camarillo, CA
By anne.dennis_4361049
Nashua, NH
on September 23, 2008
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This chicken was GREAT!!!! Everyone loved it. Very moist and tender. I had to cook it about 3 hours though (and I upped the temperature to 350 after two hours. It was worth the wait. I didn't put the onions in the roasting pan and I didn't use fennel bulbs (I don't think I like them so I didn't bother looking for them and this was just perfect.
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