2 lemons
1 (5 lb) whole roasting chicken
3 tbsp. olive oil
2 minced garlic cloves
2 tbsp. chopped fresh parsley
1 tsp. chopped fresh thyme
1/2 tsp. chopped fresh rosemary
1 yellow onion, peeled, quartered
2 fennel bulbs, cut into wedges
2 red onions, peeled, cut into wedges

Heat oven to 450°F.

Juice 1 lemon, quarter remaining lemon. Season chicken with salt and black pepper.

In bowl, combine olive oil, garlic, parsley, thmye, rosemary and 2 tbsp. lemon juice. Spread 1/2 of the lemon-herb mix under skin of chicken. Place lemon quarters and onion quarters in chicken cavity.

Spread remaining lemon-herb mix evenly over chicken. Place fennel wedges and re onion wedges in roasting pan. Place chicken on top of vegetables.

Roast 15 minutes. Reduce temperature to 350°F. Roast for 1 hour and 15 minutes.

Submitted by: Sherry Monfils