Directions:
- Preheat oven to 400°F.
- Remove stalks from fennel for another use. Cut bulbs into wedges, removing the core.
- Place chicken on a baking sheet. Scatter fennel wedges around the chicken.
- Cut three of the lemon halves in half again, for a total of 6 pieces. Scatter around the chicken as well. Place the remaining lemon half inside the carcass, then tie the legs together with butcher's twine.
- Sprinkle chicken, fennel and lemon with salt and pepper, and drizzle vegetables with olive oil.
- Roast in preheated oven for 55-65 minutes, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F Remove from oven, cover with foil and let rest 20 minutes before carving and serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.33 Kcal (395 kJ) | ||
| Calories from fat | 25.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 4% | |
|---|---|---|---|
| Cholesterol | 133.78mg | 45% | |
| Sodium | 74.36mg | 3% | |
| Potassium | 390.88mg | 8% | |
| Total Carbs | 5.97g | 2% | |
| Sugars | 0.44g | 2% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 10.93g | 22% | |
| Vitamin C | 22.1mg | 37% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 3.6mg | 20% | |
| Calcium | 38.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 72.74 Kcal (305 kJ) | ||
| Calories from fat | 19.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 4% | |
|---|---|---|---|
| Cholesterol | 103.16mg | 45% | |
| Sodium | 57.34mg | 3% | |
| Potassium | 301.4mg | 8% | |
| Total Carbs | 4.6g | 2% | |
| Sugars | 0.34g | 2% | |
| Dietary Fiber | 1.69g | 9% | |
| Protein | 8.43g | 22% | |
| Vitamin C | 17mg | 37% | |
| Vitamin A | 1.3mg | 57% | |
| Iron | 2.7mg | 20% | |
| Calcium | 29.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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