Lemon Roasted Chicken With Fennel, Carrots and Potatoes
Lemon-roasted chicken with fennel, carrots, and potatoes—taste the Mediterranean with The Olive Tap's flavorful recipe.
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Cooking tools:
- Roasting pan
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Paper towel
Ingredients
- One whole chicken, cut up
- 2 bulbs fennel, sliced into 1/2″ pieces (save some of the fronds)
- 6-8 carrots, sliced
- 4-6 cloves of garlic, sliced
- 1 onion, sliced into 1/2″ pieces
- 4-6 red potatoes, cut into chunks
- 2 lemons, cut in quarters
- 1/2-1 C. chicken stock or white wine
- The Olive Tap’s or Olive Oil
- The Olive Tap’s
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