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    Home » Recipes » Dinner

    Published: Jan 23, 2015 · Updated: Apr 18, 2022

    Lemon & Fennel Roast Chicken

    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!

     Lemon-Fennel-Roast-Chicken

    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

    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!

     

    You Need:

    1 roasting chicken

    2 fennel bulbs, quartered

    ¼ stick of unsalted butter, softened

    1 teaspoon paprika

    1 teaspoon fennel seeds

    1 tbs black pepper

    1 teaspoon salt

    1 teaspoon rosemary

    ½ teaspoon thyme

    Juice from ½ lemon

    1 lemon, halved

    1 tbs extra virgin olive oil

     

    Directions:

    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

    Lemon-Fennel-Roast-Chicken

    Lemon-Fennel-Roast-Chicken

    Spread lemon fennel butter on chicken evenly

    Lemon-Fennel-Roast-Chicken

    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!

    Lemon-Fennel-Roast-Chicken

    « Sausage and Veggie Egg Bake
    The Kitcheneer's Weekly Meal Plan »

    Reader Interactions

    Comments

    1. Hannah says

      February 26, 2015 at 6:48 am

      Excellent recipe! Even the picky eaters in the house ate it all up. Only thing I did differently was add some green onion for color during the last 10 minutes of cooking. We will definitely be making this again.

      Reply
      • [email protected] says

        February 26, 2015 at 8:36 am

        Thank you so much for your feedback!! I'm so happy you and your family loved this! You made my day! 🙂

        Reply
    2. Cookin Canuck says

      January 26, 2015 at 10:14 am

      That fennel butter looks amazing! And it's so true that a roast chicken is a really good way to go for a healthy meal that's inexpensive.

      Reply
    3. Kim (Feed Me, Seymour) says

      January 25, 2015 at 8:31 pm

      Girlie, this chicken! It is insane! I love cooking chicken this way, especially on a cold day. So perfecto!

      Reply
    4. smacgloan says

      January 25, 2015 at 9:49 am

      Girrrrll!!! This looks and sounds so delicious! I see there are carrots there. Can we throw those at the bottom of the pan or on the rack? Hence there long size 😉

      Reply
      • [email protected] says

        January 25, 2015 at 4:59 pm

        Thank you!! Sorry i forgot to mention the cartots i actually peeled and threw them in with the fennel bulbs. I hope you like it!!!

        Reply
    5. [email protected] says

      January 24, 2015 at 11:53 pm

      Hello gorgeous bird!!! What a delicious recipe, too!

      Reply
      • [email protected] says

        January 25, 2015 at 4:59 pm

        Thank you!!

        Reply
    6. comfortablydomestic says

      January 24, 2015 at 11:29 pm

      Lemon and fennel together are the best! I really miss the days of the $5 whole chicken. It's way expensive here, too.

      Reply
    7. Angie | Big Bear's Wife says

      January 24, 2015 at 7:42 pm

      I know what you mean! Our grocery bill went sky high went we started eating better. Love this chicken! I'll have to give it a try asap! I could eat chicken every day!

      Reply
      • [email protected] says

        January 25, 2015 at 5:00 pm

        Thank you Angie!

        Reply
    8. Bea says

      January 24, 2015 at 1:25 pm

      Yup, I hear you same here. January is always a budget wise super tight month for us and roasting a chicken goes a long way. At least two great dinners out if one bird.

      Love your twist on roasting the chicken with fennel and lemon. Will need to give it a try with the next bird.

      Reply
    9. A Family Feast (@AFamilyFeast) says

      January 24, 2015 at 11:11 am

      I adore fennel and lemon...and this chicken sounds incredible!

      Reply
    10. Nutmeg Nanny says

      January 24, 2015 at 12:30 am

      What a beautiful roast chicken! LOVE!

      Reply
    11. Heather Schmitt-Gonzalez | girlichef.com says

      January 23, 2015 at 10:24 pm

      Oh my gosh, that lemon fennel butter - I DIE! I would put that on so many things. This chicken sounds amazing. And yeah, chicken is ridiculously expensive here, too.

      Reply
    12. The Food Hunter says

      January 23, 2015 at 4:33 pm

      this looks delicious! I am a huge fan of chicken. I'm sure I will be trying this soon

      Reply

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    Hi! I'm Amanda. Nice to Meet You! TI am a full time systems engineer by day and recipe developer/food photographer by night (and weekends). My husband Jake and I live in Virginia. Favorite things are books, traveling, and coffee ☕️.

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