Ingredients
Chicken1 whole, about 3 pounds
Fennel Seeds2 tbsp
Rosemary2 sprigs
Thyme8 sprigs
Lemonszest of 1
Orangeszest of 1
Parsley1/3 cup
Red Pepper Flakes1/2 tsp
Garlic12 cloves
Black Pepper1 tsp
Olive Oil3 tbsp
Carrots8 small
Potatoesfingerlings 1 pound
Celery4 ribs cut into 2 inch pieces
Onion1 red, cut into wedges
Garlic2 heads, tops trimmed to reveal cloves
Kosher Saltto season
Steps
- Pat chicken dry and season liberally with salt, inside and out.
- Place the fennel seeds, rosemary, thyme, lemon, orange, parsley, chili flakes, garlic, black pepper, and olive oil in a blender. Blend to form a thick paste. If needed, add more oil 1 Tbsp at a time to create the paste.
- Rub herb paste all over the chicken and under the skin. Place in a bowl, cover tightly with plastic wrap, and refrigerate to marinate at least 8 hours or overnight.
- Preheat oven to 400°F. Remove chicken from the fridge and allow to sit at room temperature for 30 minutes.
- Meanwhile, place the carrots, potatoes, celery, and red onion into a large cast-iron skillet. Drizzle with olive oil and season with salt, tossing to coat. Place the heads of garlic onto small sheets of aluminum foil, drizzle with olive oil and wrap around the heads of garlic. Arrange the chicken, breast side up, on top of the vegetables. Add the foil wrapped heads of garlic alongside the chicken.
- Place in the oven and cook for 80-95 minutes, or until the thickest part of the breast reads 155°F on an instant-read thermometer. Remove the garlic from the foil using tongs, and when cool enough to handle squeeze the garlic cloves from the skins into the skillet with the vegetables. Allow the chicken to rest for at least 20 minutes and up to 40 before carving.
- Enjoy!
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