Infused with lemon, garlic, and balsamic, this Sunday roast is sure to become a new favorite. Hint: If your family has extra-hearty appetites, consider baking up two chickens, doubling the seasoning, for meatier meals all week.
- Heat oven to 400°F. Grease large roasting pan and large rimmed baking sheet.
- Place chicken in roasting pan; brush with 1 tbs. oil.
- Combine fennel seeds, 1 tsp. seasoning, 3/4 tsp. salt, garlic powder, and 1/4 tsp. pepper and sprinkle inside and over outside of chicken.
- Fill cavity with lemon quarters and garlic cloves; truss if desired.
- Roast chicken for 1 hr., 55 min., or until no longer pink near bones, brushing with vinegar during last 20 min. of cooking time.
- Let chicken stand until cool enough to handle, but still warm.
- Meanwhile, in a bowl, toss potatoes with remaining 1 Tbs. oil, 1/2 tsp. seasoning, 1/4 tsp. salt, and 1/8 tsp. pepper; spread over baking sheet.
- Roast potatoes, turning over halfway through cooking time, until tender, about 30 min.
- Remove skin and wings from chicken; reserve with pan juices for stock.
- Remove meat from chicken; reserve carcass for stock and 6 cups chicken meat for remaining recipes.
- Serve remaining chicken meat with potatoes and, if desired, a salad.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set