Smell that smell? That's the singular, amazing smell of a chicken and hearty veggies roasting up to a deep golden-brown in your oven, just as simple as you like. Oh and a final drizzle of Lemon Garlic over top of everything? *kisses fingertips*
Makes 8 servings
What you need
4 tablespoons Tessemae’s Lemon Garlic, plus additional for drizzling
1 whole chicken, about 3 ½ pounds
coarse salt and freshly ground black pepper
1 small fennel bulb, cored and sliced lengthwise ½-inch thick
8 ounces baby potatoes, halved
3 carrots, trimmed and cut ½-inch thick on the diagonal
1 bunch scallions, trimmed and cut into 2-inch pieces
What you do
- Heat oven to 425 degrees. Heat 1 tablespoon Lemon Garlic in a large cast iron skillet over medium-high heat. Season chicken with salt and pepper. Place chicken in pan breast-side down and cook, turning every few minutes until well-browned all over, about 8 minutes total.
- Remove chicken from pan. Add remaining 2 tablespoons Lemon Garlic to pan along with fennel, potatoes, carrots and scallions. Season with salt and pepper to taste and stir until well blended.
- Place chicken, breast-side up, on top of vegetables. Roast until an instant read thermometer registers 165 degrees in the thickest part of the thigh, about 35 minutes, rotating pan halfway through cook time.
- Transfer chicken to a cutting board and let rest at least 10 minutes before drizzling with more Lemon Garlic, carving, and serving with more veggies.