Roast Chicken With Fennel And Garlic - cooking recipe

Ingredients

1 None whole chicken (about 4 lbs)
2 None lemons, cut into quarters
8 cloves garlic, peeled
3 tbsp butter, softened
1 tsp grated lemon peel
1 tbsp chopped fresh lemon thyme
1/4 tsp salt
2 small fennel bulbs (about 1 1/3 lbs), cut into quarters
4 stalks celery, cut into chunks
2 medium carrots, cut in half lengthwise and then crosswise
1/4 cup chicken stock

Preparation

Preheat the oven to 425\u00b0F. Wash the chicken; remove the excess fat from inside the neck cavity and remove the giblets or neck if necessary. Pat dry with paper towels.
Place two lemon quarters and 2 cloves of garlic inside the cavity of the chicken.
Chop two cloves of garlic. Combine the butter, chopped garlic, lemon peel, thyme and salt in a small bowl. Rub all over the chicken. Place the chicken in a large roasting pan.
Roast for 20 mins. Place the vegetables, remaining lemon quarters, remaining unpeeled garlic and stock around the chicken in the pan. Roast for a further 50 mins or until the chicken is cooked through. Transfer the chicken to a platter. Cover with foil and let stand for 10 mins.
Increase the oven temperature to 475\u00b0F. Roast the vegetables for a further 15 mins or until browned.
Serve the chicken with the vegetables and pan juices.