Roasted Chicken

by Cindy Yanasha Angulo in , ,

This was my first time roasting a chicken!  I'm excited with the way it came out, recipe below! 


Time: 2 hrs 


  • 1 young chicken - 4-5lbs
  • 1/2 bulb fennel
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried thyme  
  • 2 tablespoons butter or Smart Balance  
  • 1 handful fresh fennel leaves  
  • 5 cloves of fresh garlic  
  • Zest of 1 lemon  
  • 3 slices of lemon  
  • 1 tablespoon olive oil  


  1. Dice the fennel & smash 4 of the cloves of garlic. Slice the lemon. Set aside.
  2. Mix 1 tablespoon of butter with the lemon zest, & add the remaining garlic clove, minced.
  3. Rub outside the whole chicken with the lemon slices.
  4. Stuff inside the cavity with the diced fennel, smashed garlic cloves & lemon slices.  Add the remaining tablespoon of butter inside. 
  5. Use a piece of cooking string to tie the legs together, and the wings if needed.  
  6. Place your fingers under the skin of the chicken, pull up gently so there's a gap between the skin & the flesh. Start adding chunks of the butter mixture & press it down so it's evenly coated under the skin.  
  7. Turn the chicken over & do the same to the other side of skin.  
  8. Sprinkle the salt & pepper on both sides, then the dry thyme & fresh fennel leaves.  
  9. Coat with olive oil on the top. 
  10. Roast on 400 degrees F for 1 hour, then turn it over & roast for another 30 mins.  
  11. So that the skin on top of the chicken is crispy, turn the oven off & flip the chicken over, putting it back in the oven for 5 mins.  
  12. Cut & serve!

I ate this with my homemade mustard sauce - it was delish! Just take 2 tablespoons of sour cream, add in 1 tablespoon of spicy mustard & 1 teaspoon honey. Mix & enjoy!