A classic roasted chicken that will be your go-to holiday recipe
Here’s the original recipe!
- 1 (3 1/2–4-pound) whole chicken
- Kosher salt
- 2 fennel bulbs, cut into 6 wedges each
- 8 pound small carrots, scrubbed, cut length-wise
- 3 tablespoons olive oil, divided
- Freshly ground black pepper
How to make it
- Pat chicken dry with paper towels and season generously with salt, inside and out. Let sit 1 hour to allow salt to penetrate.
- Place a rack in upper third of oven and set a 12″ cast-iron skillet on rack. Preheat oven to 425°F.
- Meanwhile, toss fennel, carrots, and 2 Tbsp. oil in a large bowl to coat; season with salt and pepper.
- Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange vegetables around. Roast until fennel and carrots are golden brown in spots and tender an instant-read thermometer inserted into the thickest part of breasts registers 155°F, 50–60 minutes (temperature will climb to 165°F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
- Transfer chicken to a cutting board and carve. Serve with vegetables.