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 small 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 pepper. In bowl, combine oil, garlic, parsley, thyme, rosemary and 2 tablespoons lemon juice. Spread 1/2 lemon/herb mix under skin. Place lemon quarters and yellow onion quarters in cavity of chicken. Spread remaining lemon/herb mix over chicken.

Place fennel wedges and red onion in roasting pan. Place chicken on top of veggies. Roast 15 minutes. Reduce oven to 350°F.

Roast chicken 1 hour and 15 minutes. Let sit for 10 minutes before slicing.

Submitted by: Sherry Monfils