Lemon & Fennel Roast Chicken
How many of you are trying to be a bit more frugal with your grocery shopping? I know Jake and I always are! And it’s a bit unfair how the healthy foods are more expensive than the processed stuff! *end rant*
However, there are some ways to skirt around the expensive receipt and still get healthy ingredients. That’s why you will usually roast chicken on my menu at some point during the week. At our Costco store we bought 2 large birds for only $10! At our usual grocery store it’s $10 for 2lbs of chicken breasts! Yikes!
Roast chicken can be made so many different ways, and that’s why I love it. It makes plenty for the whole family and makes great leftovers too! You can shred the chicken and use it in salads, wraps, and sandwiches!
I have also been experimenting with fennel. I paired our chicken with roasted fennel as well and it came out delicious! I usually have it raw (in my salads) but this was a good way to make it too! I even incorporated some fennel seeds into the chicken seasoning. You, know, just to bring everything full circle.
I didn’t even tell you the best part! It cooks in 1 hour! Yup, you can come home and still have time to make this beauty.
Maybe even surprise that special someone for Valentine’s Day coming up? 😉
Lemon Fennel Roast Chicken is seasoned with fresh lemon juice, fennel seeds, thyme, rosemary, and paprika. It’s then roasted in the oven with some fennel bulbs. This dish packs tons of flavor, is low in calories and carbs, and an all-around healthy meal!
1 roasting chicken
2 fennel bulbs, quartered
¼ stick of unsalted butter, softened
1 tsp paprika
1 tsp fennel seeds
1 tbs black pepper
1 tsp salt
1 tsp rosemary
½ tsp thyme
Juice from ½ lemon
1 lemon, halved
1 tbs extra virgin olive oil
Preheat oven to 425
Place bird in roasting pan and pat dry with paper towels
In a food processor or blender, blend butter with spices and lemon juice until smooth
Spread lemon fennel butter on chicken evenly
Squeeze whole lemon inside the cavity and place lemon inside with it
Roast in oven for1hour until cooked all the through
In the last 30 minutes, place fennel bulbs on baking sheet, drizzle with oil and sprinkle with some paprika.
Take the bird out of the oven and let rest for at least 10 minutes (to let the juices set)
Slice and serve!
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