Name: Herb-Roasted Chicken with Fennel and Red Onions
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 2 h 5 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 whole chicken, approximately 1.6-1.8 kg (3.5-4 lbs); 2 medium fennel bulbs (about 600g / 1.3 lbs), trimmed and cut into 1/2-inch wedges; 2 medium red onions (about 300g / 0.65 lbs), peeled and cut into 1/2-inch wedges; 3 tablespoons (45ml) extra-virgin olive oil, divided; 6 cloves garlic, smashed and peeled, divided; 1 organic lemon, halved; 4 sprigs fresh rosemary, divided; 4 sprigs fresh thyme, divided; 2 teaspoons (12g) Diamond Crystal kosher salt, plus more to taste (or 1 teaspoon fine sea salt); 1 teaspoon (2g) freshly ground black pepper, plus more to taste; 120ml (1/2 cup) low-sodium chicken or vegetable broth

Magic Sous

Herb-Roasted Chicken with Fennel and Red Onions — Magic Sous