Ingredients for Lemon Beet And Fennel Roast Chicken
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How to Make Lemon Beet And Fennel Roast Chicken
- Preheat oven to 400°F (200°C).
- Wash and trim 1 large yellow beet, then cut into 1-inch wedges.
- Trim 1 large fennel bulb and thinly slice it.
- Rinse 1 (1-2 lb) Cornish hen (or substitute 3-4 lb whole chicken) and pat it dry.
- In a small bowl, combine 1 tbsp olive oil, 1 tbsp lemon zest, 1 tsp dried lemon powder, 1/2 tsp sumac, salt, and pepper.
- Rub the mixture generously all over the Cornish hen/chicken.
- Place the hen/chicken in a roasting pan. Arrange the beet wedges and fennel slices around it.
- Drizzle the vegetables with 1 tbsp olive oil, salt, and pepper.
- Roast for 60-90 minutes for a Cornish hen, or 90-150 minutes for a 3-4 lb chicken, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
- Let the chicken rest for 10 minutes before carving and serving. Garnish with fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
5g
Fat
60g
Carbs
3g