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Mediterranean · Main
Roast Chicken with Fennel and Carrots
A salted, rested chicken roasts in a hot cast-iron skillet surrounded by wedges of fennel and carrot that caramelize in the drippings. Simple, crisp-skinned and reliable.
- YieldServes 4
- Hands-on30 min
- Total2 h 45 min
- Difficulty
Ingredients
- 1.8 kgwhole chicken, about 4 lb
- 1 tbspkosher salt, plus more to taste
- ½ tspblack pepper
- 2fennel bulbs, each cut into 6 wedges
- 450 gsmall carrots, peeled and cut on a bias into 10 cm lengths
- 45 mlavocado oil, divided
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