Roasted Whole Chickens with Herby Lemon Potatoes
Two whole chickens roasted with fennel, pepper, lemon, onion and garlic, served with bright herby lemon potatoes.
Ingredients
Chicken
- 2 whole chickens, about 4–5 pounds each
- 2 lemons, sliced
- 1 large yellow onion, sliced
- 12–15 garlic cloves, peeled and lightly smashed
- 1/2 cup chicken stock
- 1/3 cup extra-virgin olive oil
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon fennel seeds
- 1 teaspoon whole black peppercorns
- 2 teaspoons kosher salt
Potatoes
- 2 pounds baby potatoes, halved
- 1/2 small red onion, finely diced
- 1/2 cup fresh parsley, chopped
- 2–3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon black pepper
- Salt to taste
Instructions
- Preheat oven: Heat oven to 450°F.
- Grind the spices: Add fennel seeds and whole black peppercorns to a mortar and pestle. Grind until finely crushed into a powder. Mix with oregano, thyme, and salt.
- Season chicken: Pat chickens dry. Rub generously with olive oil and season with the freshly ground herb and spice mixture.
- Prepare pan: Add sliced lemon and onion to a large roasting pan. Place chickens on top and scatter garlic around them.
- Add stock: Pour about 1/2 cup chicken stock into the bottom of the roasting pan, around the chickens.
- Roast: Roast for 45–55 minutes, or until the thickest part of the breast reaches 165°F.
- Rest: Remove from oven and rest for 10–15 minutes before carving.
- Cook potatoes: Boil potatoes in salted water for 10–15 minutes, until fork-tender. Drain.
- Make dressing: Mix parsley, red onion, olive oil, lemon juice, oregano, fennel, pepper, and salt in a large bowl.
- Toss: Add warm potatoes and gently toss with the dressing.
- Serve: Carve chicken and serve with the herby potatoes. Spoon roasted garlic, onions, lemon, and pan juices over the chicken.