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lemon beet and fennel roast chicken


we got some lovely fennel and yellow beats at the farmer's market and i wanted to roast it up with a large cornish hen we had. this is the result, and has been so far the best roast chicken/cornish hen i've made. feel free to use a chicken instead, or a larger bird, though you should probably scale the ingredients to accommodate. oven time will be longer too. you can purchase the dried lemon or sumac powder from sadaf.com.


# # # # # # # # # # # #


  • Carbohydrates: 423.8
  • Fats: 47.0
  • Dietary Fiber: 5.0
  • Minerals: 81.0
  • Proteins: 54.0
  • Vitamins: 60.0
  • Water: 3.0


  1. Wash and thoroughly dry chicken
  2. Especially the skin
  3. Separate skin of chicken from breast and leg meat as best you can without breaking the skin
  4. Rub butter and herbs de provence under the skin and into the meat of the bird
  5. Squeeze lemon into the cavity of the chicken and sprinkle with some of the salt and pepper
  6. Stuff chicken with the onion
  7. Fennel tops and the lemon halves
  8. Sprinkle remaining salt
  9. Pepper and lemon powder or sumac if using on the outside of the bird
  10. If desired let bird marinate in fridge for a few hours to overnight
  11. I usually let it sit while slicking beets and fennel
  12. And preheating oven to 350
  13. Arrange the sliced beets and slices of fennel in the bottom of a 8" x 11" baking dish
  14. Place bird in oven and cook for 1-1
  15. 5 hours
  16. Check for crisp golden skin and the meat to be cooked through before serving
  17. You may want to baste while cooking
  18. Though this will keep the skin from crisping
  19. "i find the juices from the lemon and veggies keep the bird moist during cooking though as long as its not over done"

Step 14

Total Time in Minute 150

Ingredients Count 10

cooking lemon  beet and fennel roast chicken

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Dried lemon peel


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