Penn Herb Wellness Guide
Fennel, Lemon, and Thyme Roasted Chicken
Angie McGowan
A sure-fire way to get an extremely juicy, flavorful roast chicken.
Ingredients
- 2 lemons
- 1 whole fennel bulb
- 1 pinch kosher salt, or to taste
- 1 pinch pepper, or to taste
- 1 4 lb whole chicken
- 1 small bunch thyme
- 3 Tbs olive oil, more if needed
Directions
- Preheat oven to 350F. Slice lemons and fennel bulb.
- Salt and pepper chicken. Put the chicken on a roasting rack in a roasting pan.
- Add sliced fennel bulb, lemon slices, and thyme into the cavity of the chicken.
- Separate the skin of the breast away from the breast.
- Add fennel leaves under breast skin. Add the leftover fennel and lemon on top of the chicken and around the roasting pan.
- Drizzle the chicken with olive oil. Bake at 350F until the internal temperature reaches 165F, about 1 hour and 20 minutes.
Nutrition Facts
Calories 543
Calories from Fat 354 (65%)
(61%)Total Fat 39g
(50%)Saturated Fat 10g
Polyunsaturated Fat 8g
Monounsaturated Fat 19g
(63%)Cholesterol 188mg
(10%)Sodium 229mg
(19%)Potassium 666mg
Total Carbohydrate 9g
(15%)Dietary Fiber 4g
Sugars 0g
Sugar Alcohols 0g
(79%)Protein 40g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.