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Roast Chicken with Fennel, Carrots, and Gremolata

Cathy Erway
  • minutes
  • Serves 4

INGREDIENTS

3 1/2 lb

Chicken, whole

4

Carrots, medium

1

Fennel, bulb

1 clove

Garlic

1 lb

Red potatoes

4 tbsp

Olive oil, extra-virgin