Best Oven Roasted Chicken Ever
When it comes to a simple whole oven roasted chicken, this winter dinner recipe is fabulous to enjoy right now and save for all sorts of easy meal prep chicken dishes later. It’s the most tender juicy flavorful chicken recipe I’ve ever made with hints of classic Mediterranean spices lemon and fennel. Life in my Mediterranean Kitchen does not get any better!
Ingredients
Instructions
Preheat the oven to 450° Fahrenheit (230° Celsius)
Slice one lemon in half lengthwise and slice into thick slices. Repeat with the fennel bulb or yellow onion.
Roughly chop one to two cloves of garlic.
Squeeze the juice from one lemon and set it aside.
In a mortar and pestle, pound the herb de Provence, sea salt, and fresh ground pepper until finely ground. Mix with 1/3 cup of extra virgin olive oil to create a seasoning base.
Cut through the breastbone of the chicken to flatten it out so that it cooks evenly.
Layer the lemon slices, fennel, and garlic in a bed on the bottom of an oven-safe pan. Place the chicken, skin side down, into the pan and baste with half of the seasoning mix. Flip the chicken over and coat the tops and sides with the remaining seasoning mix.
Roast the chicken in the oven for 30 minutes. After 30 minutes, add a 1/4 cup of white wine or water to the pan and roast for another 10-15 minutes, or until the thickest part of the chicken registers at 155-160 degrees Fahrenheit
Sprinkle the lemon juice all over the top of the chicken, cover with foil or a lid, and let it rest for 10 minutes.
Slice and shred the chicken and store in the fridge for up to a week.
To make the sauce or soup base, remove all but a few lemon slices and puree everything from the pan in a food processor until a thick slurry is formed. Use immediately or store in the fridge or freezer for future use.
Garnish the whole oven roasted chicken with fresh parsley before serving.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
