Roast Chicken Stuffed with Fennel and Garlic

Elevate your dinner table with this Roast Chicken Stuffed with Fennel and Garlic, a show-stopping dish bursting with irresistible Mediterranean flavors. A whole chicken is infused from the inside out with aromatic fennel, creamy roasted garlic, zesty lemon, and earthy fresh thyme, creating a perfectly balanced flavor profile. The crispy, golden brown skin is generously brushed with olive oil and butter, locking in moisture and richness, while the addition of chicken broth ensures every bite is juicy and tender. Paired with caramelized fennel and garlic roasted in the same pan, this one-pan wonder combines ease with elegance, making it perfect for both weeknight meals and special occasions. Serve it alongside crusty bread or a light green salad to complete this hearty, comforting masterpiece. Let this recipe transform your next roast chicken dinner into a gourmet experience!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 3-4 pounds whole chicken
• 1 large fennel bulb
• 6 large garlic cloves
• 2 tablespoons olive oil
• 1 large lemons
• 6 sprigs fresh thyme
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup chicken broth

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the chicken dry with paper towels, both inside and out. Sprinkle the cavity with a pinch of salt and pepper.

Step 3

Slice the fennel bulb into wedges and peel the garlic cloves. Reserve half of both for the cavity, and the other half for roasting around the chicken.

Step 4

Stuff the cavity of the chicken with half the fennel wedges, half the garlic cloves, the lemon (cut into quarters), and 4 sprigs of fresh thyme.

Step 5

Tie the legs of the chicken together with kitchen twine and tuck the wing tips under the body.

Step 6

Rub the outside of the chicken with 2 tablespoons of olive oil and the softened butter. Season generously with the remaining salt and pepper.

Step 7

Place the chicken in a roasting pan, breast-side up. Arrange the remaining fennel wedges, garlic cloves, and 2 sprigs of thyme around the chicken. Pour 1 cup of chicken broth into the bottom of the pan to keep the chicken moist during baking.

Step 8

Roast the chicken in the preheated oven for 60-90 minutes, or until the thickest part of the thigh registers 165°F (74°C) on an instant-read thermometer.

Step 9

Every 20 minutes, baste the chicken with the pan juices to keep it moist and flavorful.

Step 10

Once fully cooked, remove the chicken from the oven and cover it loosely with aluminum foil. Allow it to rest for 15 minutes before carving.

Step 11

Carve the chicken and serve it alongside the roasted fennel and garlic. Spoon over the pan juices for added flavor.

Nutrition Facts

Serving size	(2083.1g)

Amount per serving	% Daily Value*
Calories	848.7

Total Fat 64.0g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 3.2g
Cholesterol 164.1mg	0%
Sodium 3206.9mg	0%
Total Carbohydrate 44.4g	0%
Dietary Fiber 13.8g	0%
Total Sugars 14.6g
Protein 36.8g	0%

Vitamin D 0IU	0%
Calcium 306.5mg	0%
Iron 6.5mg	0%
Potassium 2104.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.9%

Protein: 16.3%

Carbs: 19.7%