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Roast Chicken with Fennel, Potatoes, and Citrus

Missy Robbins
  • 2 minutes
  • Serves 8

INGREDIENTS

2

kosher chickens

24

Carrots, small

4

Fennel bulbs (3 pounds)

2

lbs Fingerling potatoes

2 tsp

Garlic plus

2 tsp

Lemon, zest

3

Lemons

1

Orange

8

Shallots

1 tsp

Black pepper plus more, freshly ground

1/4 cup

Fennel seeds

4 tsp

Kosher salt plus more

1 tsp

Red pepper flakes

8 tbsp

Olive oil