Lemon Beet And Fennel Roast Chicken Recipe

Elevate your roast chicken game with this vibrant and flavorful recipe! Inspired by a farmer's market haul of fresh fennel and golden beets, this dish transforms a simple Cornish hen (or your favorite chicken) into a culinary masterpiece. The sweet beets, fragrant fennel, and zesty lemon create an unforgettable flavor combination that will leave you craving more. This recipe boasts tender, juicy meat and perfectly roasted vegetables – a complete and satisfying meal in one pan. Find dried lemon and sumac powder at sadaf.com to enhance the aromatic experience.

Prep Time 20 mins
Cook Time 150 mins
Calories 423.8 kcal
Protein 54g
Rating 5.0 (1 Reviews)
Lemon Beet And Fennel Roast Chicken 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Beet And Fennel Roast Chicken

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How to Make Lemon Beet And Fennel Roast Chicken

  1. Preheat oven to 400°F (200°C).
  2. Wash and trim 1 large yellow beet, then cut into 1-inch wedges.
  3. Trim 1 large fennel bulb and thinly slice it.
  4. Rinse 1 (1-2 lb) Cornish hen (or substitute 3-4 lb whole chicken) and pat it dry.
  5. 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.
  6. Rub the mixture generously all over the Cornish hen/chicken.
  7. Place the hen/chicken in a roasting pan. Arrange the beet wedges and fennel slices around it.
  8. Drizzle the vegetables with 1 tbsp olive oil, salt, and pepper.
  9. 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).
  10. 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