3 – 4lb. roasting chicken, cleaned
1 whole onion
1 carrot, halved
1 lemon, halved
2 sprigs rosemary
6-8 cloves garlic
salt and pepper
2 lds. new potatoes, cut into 1" dice
1 cup kalamata olives
1 large onion, peeled and diced
1 lb. mushrooms, sliced
1 bulb fennel, sliced (save fronds for garnish)
olive oil
Place cleaned chicken in roasting pan. Place whole onion, carrot and lemon in cavity
of chicken. Place rosemary under skin of chicken, place garlic around chicken,
season with salt and pepper and roast in 450 degree oven for 20 minutes. Reduce
heat to 400 degrees and add potatoes, olive, onion, mushrooms and fennel. Drizzle
with olive oil. Continue to roast for an additional hour, stirring vegetables often.
Remove from oven: test for doneness. Allow to rest 5 minutes before carving. Serve
with vegetables on side. Serves 4.
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