Roast Chicken with Fennel, Carrots and ShallotsCourse: DinnerCuisine: AmericanDifficulty: Easy
I love this recipe. I usually start it a day before with salting the chicken and letting it sit in the refrigerator overnight but there are times when life is busy and I forget so it only sits on the counter for 1 hour. Either was it is a comforting dish. As you know as I write it a lot, a roasted chicken in my comfort food. It warms me up, puts a smile on my face and if I am sad, it makes me so happy. I wish I knew why! I love fennel, carrots and shallots, this meals is like a hug on a cold day. It warms you up, it tastes good and you feel nourished. You also feel loved!
1 (4 lb) whole chicken
2 fennel bulbs, trimmed and cut into 6 wedges each
4 shallots, skinned and cut in half
1 lb small carrots, scrubbed and cut into 4 inch long pieces
3 Tablespoons olive oil
Freshly ground pepper
- Pat the chicken dry with paper towels and season generously with salt, inside and out. Tie legs together and let sit out on counter for 1 hour or uncovered in the refrigerator overnight, 1 day ahead.
- Place oven rack in upper third of oven and set a 12 inch cast iron skillet or a 3 quart enameled cast iron in the oven. Preheat with pan inside to 425.
- When the oven is hot, toss the vegetable with half the oil and a few grinds of pepper and a sprinkling of salt. Pour the rest of the oil in the pan so the chicken doesn’t stick. Place the chicken in the pan and add the vegetables around the chicken. Roast for 50-60 minutes until the chicken registers 155 in the thickest part of the breast. Remove the chicken from the oven and tent with foil for at least 20 minutes or up to 45 minutes. The chicken will continue to cook and the internal temperature will rise.
- Transfer chicken to cutting board and carve. Serve with vegetables.