Roasted Lemon Chicken with Apple Fennel Slaw

Servings Number 6 people
Prep Time 00h 30
Cooking Time 01h 45

Roasted Lemon Chicken with Apple Fennel Slaw

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Ingredients and Method


  • 1/4 cup unsalted butter, at room temperature
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped fresh thyme
  • 2 cloves garlic, minced
  • 1/2 tsp each salt, pepper and paprika
  • 3 lb potatoes, peeled and cut into 2-inch chunks
  • 2 tbsp olive oil, divided
  • 1 tbsp each finely chopped fresh thyme and rosemary
  • 1 3/4 tsp each coarse salt and pepper, divided
  • 2 lemons, thickly sliced, divided
  • 2 heads garlic, halved
  • 1 large roasting chicken
  • 1/2 bunch fresh thyme sprigs
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp toasted fennel seeds
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 cups shredded cabbage
  • 1 bulb fennel, cored and thinly sliced
  • 1 apple, cored and thinly sliced
  • 1 carrot, cut into matchsticks
  • 2 shallots, thinly sliced
  • 2 tbsp finely chopped fresh parsley
  • 1 tbsp fennel fronds, chopped


  1. Compound Butter: Stir together butter, lemon zest, lemon juice, thyme, garlic, salt, pepper and paprika.
  2. Roasted Lemon Chicken: Preheat oven to 425˚F. Toss together potatoes, 4 tsp olive oil, chopped thyme, rosemary, and 1/2 tsp each salt and pepper.
  3. Place in bottom of Lagostina Martellata Hammered Copper Roaster. Add lemon slices from 1 1/2 lemons and halved garlic heads.
  4. Spread Compound Butter underneath skin of chicken breasts, being careful not to pierce the skin. Rub remaining oil over chicken.
  5. Season chicken all over and inside cavity with remaining salt and pepper. Fill cavity with remaining lemon slices and thyme sprigs.
  6. Place chicken on top of potatoes. Roast for 30 minutes. Reduce heat to 375˚F; cook for 45 to 50 minutes or until instant-read thermometer inserted into thickest part of thigh reaches 175°F. Tent with foil; let stand for 15 minutes.
  7. Apple Fennel Slaw: In large bowl, whisk together oil, vinegar, mustard, honey, fennel seeds, salt and pepper; add cabbage, fennel, apple, carrot, shallots, parsley and fennel fronds. Let stand for 10 minutes.
  8. Serve chicken in roasting pan with potatoes, and slaw on the side.
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