Directions:
- Preheat the oven to 350 degrees F.
- Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified.
- Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down.
- Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally.
- Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1132.78 Kcal (4743 kJ) | ||
| Calories from fat | 450.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.01g | 77% | |
|---|---|---|---|
| Cholesterol | 1605.39mg | 535% | |
| Sodium | 1814.79mg | 76% | |
| Potassium | 2625.37mg | 56% | |
| Total Carbs | 35.07g | 12% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 8.32g | 33% | |
| Protein | 126.61g | 253% | |
| Vitamin C | 128.1mg | 213% | |
| Vitamin A | 20.4mg | 680% | |
| Iron | 36.9mg | 205% | |
| Calcium | 212.3mg | 21% | |
| Amount Per 100 g | |||
| Calories | 112.38 Kcal (471 kJ) | ||
| Calories from fat | 44.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.96g | 77% | |
|---|---|---|---|
| Cholesterol | 159.26mg | 535% | |
| Sodium | 180.04mg | 76% | |
| Potassium | 260.45mg | 56% | |
| Total Carbs | 3.48g | 12% | |
| Sugars | 0.4g | 16% | |
| Dietary Fiber | 0.83g | 33% | |
| Protein | 12.56g | 253% | |
| Vitamin C | 12.7mg | 213% | |
| Vitamin A | 2mg | 680% | |
| Iron | 3.7mg | 205% | |
| Calcium | 21.1mg | 21% | |
* 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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