Some chefs like using kosher chickens because they're salted and you get awesome flavor without brining.
Recipe information
Total Time
2 hours
Yield
8 Servings
Ingredients
1
2
2
4
1
1
4
2
24
8
3
1
8
2
Need to make a substitution?
Preparation
Step 1
Preheat oven to 450°. Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant and slightly darker, 2–3 minutes. Let cool; finely grind in spice mill. Mix fennel, lemon zest, garlic, 4 tsp. salt, 1 tsp. pepper, and red pepper flakes in a small bowl. Set spice mixture aside.
Step 2
Place fennel wedges, potatoes, carrots, shallots, and lemon and orange slices in a large heavy roasting pan. Drizzle 4 Tbsp. oil over, season with salt and pepper, and toss well to coat. Spread out in an even layer.
Step 3
Rub remaining 4 Tbsp. oil all over the chickens. Season chickens inside and out with spice mixture. Stuff each chicken with a lemon half and half head of garlic. Tie legs together loosely with twine.
Step 4
Set a roasting rack over vegetables in pan; place chickens on rack. Roast until chickens are cooked through and an instant-read thermometer inserted into the thickest part of thighs registers 165°, about 1 hour.
Step 5
Preheat broiler. Transfer chickens to a carving board and let rest for 15 minutes.
Step 6
Meanwhile, place roasting pan on stove over 2 burners. Transfer lemon and orange slices to a small bowl. Cook vegetables over medium heat, stirring often, until liquid is evaporated, 8–10 minutes. Set pan under broiler; cook vegetables, rotating pan once, until browned in spots, about 5 minutes.
Step 7
Season vegetables to taste with salt and pepper. Squeeze juice from remaining lemon halves over vegetables to taste.
Step 8
Carve chickens. Divide roasted vegetables and chicken among plates. Garnish with reserved citrus slices and fennel fronds.