2 – 3 pound whole chicken, organic (pasture raised is best)
2 sprigs fresh organic rosemary, leaves pulled off
6 cloves organic garlic, smashed
2 tablespoons of good quality olive oil
2 organic fennel bulbs, cut into 2 inch pieces
1 organic lemon, cut into round slices
Sea salt and black pepper, to taste
Preheat oven to 450 degrees Fahrenheit. Rinse chicken and pat dry with paper towels. Place chicken in a medium size roasting pan, breast part facing up. Tuck the wings and drumsticks in, close to the body. This helps it to cook evenly. Take 2 teaspoons of sea salt, sprinkle evenly over the top of the chicken and also on wings and drumsticks. Next, sprinkle rosemary and black pepper over the same area.
In the cavity of the chicken, place 4-5 lemon slices and 3 garlic cloves. Around the chicken, layer chopped fennel and add remainder of garlic cloves and lemon slices in with fennel. Sprinkle 1/2 teaspoon sea salt over veggies and then drizzle the olive oil over whole veggie mixture. Place in oven and roast for 55-60 minutes. Remove from heat and allow to sit for 15 minutes before cutting in to.
Makes about 4 servings.