John Paul Urizar
Infused with lemon, garlic, and balsamic, this Sunday roast is sure to become a new favorite. Hint: If your family has extra-hearty appetites, consider baking up two chickens, doubling the seasoning, for meatier meals all week.
- 1 roasting chicken, 8-9 lbs.
- 2 tbsp olive oil
- 2 tsp fennel seeds, finely crushed
- 1 1/2 tsp dried Italian seasoning
- 1 tsp salt
- 1 tsp garlic powder
- 1/4 + 1/8 tsp. pepper
- 1 lemon, quartered
- 4 cloves garlic, crushed
- 2 tbsp balsamic vinegar
- 6 Yukon gold potatoes, 1 1/2 lbs., each cut into 8 chunks
Heat oven to 400°F. Grease large roasting pan and large rimmed baking sheet.
Place chicken in roasting pan; brush with 1 tbs. oil.
Combine fennel seeds, 1 tsp. seasoning, 3/4 tsp. salt, garlic powder, and 1/4 tsp. pepper and sprinkle inside and over outside of chicken.
Fill cavity with lemon quarters and garlic cloves; truss if desired.
Roast chicken for 1 hr., 55 min., or until no longer pink near bones, brushing with vinegar during last 20 min. of cooking time.
Let chicken stand until cool enough to handle, but still warm.
Meanwhile, in a bowl, toss potatoes with remaining 1 Tbs. oil, 1/2 tsp. seasoning, 1/4 tsp. salt, and 1/8 tsp. pepper; spread over baking sheet.
Roast potatoes, turning over halfway through cooking time, until tender, about 30 min.
Remove skin and wings from chicken; reserve with pan juices for stock.
Remove meat from chicken; reserve carcass for stock and 6 cups chicken meat for remaining recipes.
Serve remaining chicken meat with potatoes and, if desired, a salad.