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Lemon-Fennel Roasted Chicken with Green Bean Salad

Carla Hall
Servings: 4 to 6
1 to 2 hr

Celebrate Mother's Day with this roasted chicken and green bean salad!

  • Ingredients
  • step-by-step directions
Lemon-Fennel Roasted Chicken with Green Bean Salad
  • 1 roasting chicken (about 3 1/2 pounds)
  • kosher salt and freshly ground black pepper
  • 2 lemons (one cut in half, one thinly sliced)
  • 4 cloves garlic (thinly sliced)
  • fronds from 1 bulb of fennel (bulb reserved for salad)
  • 4 tablespoons unsalted butter (softened, plus more melted)
Roasted green bean salad
  • 1/2 pound green beans (ends trimmed)
  • 2 tablespoons pine nuts (optional, substitute with sliced almonds)
  • 1 bulb fennel (thinly sliced)
  • 4 cups baby arugula
  • 2 tablespoons extra-virgin olive oil
  • juice of 1/2 a lemon
  • kosher salt and freshly ground black pepper
  • Preheat the oven to 450°F.
  • Season the skin and the cavity of the chicken liberally with salt and pepper.
  • Use your fingers to gently loosen the skin away from the breast meat. Place a few lemon slices and sliced garlic underneath the skin of the chicken breasts. Stuff the chicken with one lemon cut in half and fennel fronds, cut to fit in the cavity. Tie the legs of the chicken together with kitchen twine. Rub the chicken all over with softened butter. Place the chicken on a rack in a roasting pan.
  • Roast the chicken for 15 minutes until it begins to brown, then reduce the temperature to 375°F, occasionally basting with more melted butter. Once the internal temperature of the chicken reaches 165°F, about 40-45 more minutes, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
  • Serve chicken with roasted green bean salad.
  • For the Roasted Green Bean Salad: preheat oven to 375°F.
  • Place the green beans on a sheet tray. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Place in the oven to roast until slightly charred and tender, about 10-12 minutes.
  • Meanwhile, place the pine nuts in a dry skillet over medium heat. Toast the nuts, shaking the pan frequently, until fragrant and lightly golden. Remove from heat and set aside.
  • Place the arugula and sliced fennel, green beans, and toasted nuts in a large bowl. Season with salt and pepper, drizzle with olive oil and lemon juice. and toss to coat. Serve alongside roasted chicken.
  • Tip: use your favorite fresh herbs and citrus to change the flavor of the chicken!
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