Easy Roast Chicken! Not just any roast chicken, but one that’s a breeze to make. With just three main ingredients (plus a sprinkle of salt, pepper, and olive oil), it’s as simple as can be. And no need to fuss with stuffing the bird either. This chicken recipe is all about keeping it real and tasty. It all starts with a careful seasoning, letting the chicken soak up the savoury sea salt goodness before it’s roasted to crispy-skinned perfection alongside the tender fennel and onions. The end result? Juicy, flavourful meat that’ll have you reaching for seconds and thirds.
This roast chicken recipe was inspired by a recipe that that Aunt’s served at a family get-together. She kept it simple with just a few quality ingredients—chicken, fennel, and carrots—but it was bursting with flavour, which is why I had to recreate it myself. This time with onions, rather than carrots. The result? A dish that’s downright delicious and perfect for any occasion.
How To Roast a Perfect Chicken (Easy Roast Chicken in 3 Steps)
Prep Your Bird: Start by patting your chicken dry and binding the legs (don’t worry about those wings). Tying the legs helps cook everything evenly, preventing any dry spots. However, if you don’t have any kitchen twine on hand and skip this step, be sure to keep an eye on your chicken—it might cook a tad faster.
Seasoning: Season the chicken with salt. Don’t be shy with the salt—it’s the secret to crispy skin. Then let it stand for 1 hour. This will give a chance for the salt to penetrate the skin and draw out any excess moisture, which will result in a crispier skin. Pat it dry once again and then give your chicken a good rubdown with oil. And make sure to get that oil everywhere, even underneath the bird, for maximum flavour.
Timing and Temperature: For a 1,8 kg chicken, roast it at 425°F / 220°C for 50 to 60 minutes, uncovered. Worried about burnt skin? A quick cover-up with foil for the last 10 minutes should do the trick. To check for doneness, pierce the meat near the leg joint—if juices run clear, it’s ready; if pink, it needs more time. Alternatively, use an instant-read thermometer, aiming for 165°F (74°C) in the thigh for juicy perfection.
Roast Chicken Serving Suggestions:
Oh, the possibilities! Although Roast Chicken with Fennel and Onions can be enjoyed on it’s own it also pairs beautifully with a variety of side dishes, enhancing its flavours and creating a well-rounded meal. Here are some delicious options:
Green Salad: A simple green salad with mixed greens, cherry tomatoes, and cucumber, dressed with a tangy French vinaigrette, provides a refreshing contrast to the rich flavours of the chicken dish.
Mashed Potatoes: Creamy mashed potatoes are the ultimate comfort food pairing for your roast chicken. They complement the savoury flavours of the dish and soak up the delicious pan juices.
Grilled Asparagus: Light, fresh, and elegant, grilled asparagus adds a delightful touch to your meal. Seasoned and charred to perfection, it’s the perfect match for your chicken and fennel.
Herb Roasted Potatoes: Baby potatoes tossed with olive oil, garlic, and fresh herbs like rosemary and thyme, then roasted until golden and crispy, provide a flavourful and satisfying addition to the meal.
Green Beans: Fresh green beans sautéed with butter, garlic, and toasted almonds offer a delightful crunch and nutty flavour that complements the roast chicken and fennel.
Easy Roast Chicken with Fennel and Onions
Ingredients
- 1 whole free-range chicken (1,8 kg)
- sea salt
- 2 fennel bulbs, cut into wedges
- 3 small yellow onions, cut into wedges
- 3 tablespoons olive oil, divided
- Freshly ground black pepper
- Chopped fresh parsley leaves, to garnish
- Lemon wedges
Method
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Pat chicken dry with paper towels and season generously with salt. Stand uncovered for 1 hour to allow salt to penetrate.
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Set a large cast-iron skillet or enameled cast-iron baking dish on the middle rack of the oven. Preheat oven to 425°/220°C (200°C fan-assisted) .
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Meanwhile, toss fennel and onion, 1 Tbsp. oil in a large bowl to coat; season with salt and pepper.
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Once oven reaches temperature, pat the chicken dry with paper towels to remove excess moisture and lightly coat with 1 tablespoon olive oil. If you have kitchen string, tie the legs together.
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Drizzle the remaining 1 tablespoon olive oil into hot skillet. Add the fennel and onions, and nestle the chicken into the center of the vegetables, breast-side up.
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Roast, rotating the pan from time to time to ensure even cooking, until skin is nicely browned and chicken cooked through (50-60 minutes).
Check for doneness after 45 minutes. To check, pierce the meat of the leg joint with a knife. If juices run clear, the chicken is done. If you see a pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear. Alternatively, insert an instant-read thermometer into the thickest part of the thigh or breast. When the temperature has reached 165°F / 74°C, the chicken is fully cooked.
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Tent the chicken with foil and lest rest in skillet for 10-15 minutes before carving. This will allow all the juices to distribute evenly through the meat.
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Transfer chicken to a cutting board and carve. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
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Voila! Simple, delicious, and ready to impress. Enjoy!
Notes
- Storage Tips: Don't let any leftovers go to waste! Slice 'em up or cube 'em, then pop 'em in the fridge for up to 5 days. And if you're feeling extra prepared, carve that bird into individual pieces and freeze 'em for up to 3 months.
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