The Taste of Colorado Collection

INGREDIENTS:

1 whole 5-6 lb. chicken
6 tsp. Kosher Salt, divided
1/4 cup of Wash Park Garlic Pepper, or Summit County seasoning
3 Tbsp. olive oil, divided (for before roasting)
Juice and zest of 1 large lemon
2 medium fennel bulbs, cut into 1/2 inch wedges
4-5 medium Yukon gold potatoes (about 2 pounds), quartered
1/2 cup chicken broth
1/2 cup olive oil
6 Tbsp. lemon juice, from 3 lemons
2 Tbsp. flat leaf parsley, chopped
2 Tbsp. dill, chopped

DIRECTIONS:

Step 1: Remove chicken from its packaging and set it onto a rack-lined sheet tray. Discard the plastic and chicken giblets. Use paper towels to pat the chicken dry all over, inside and out. Season generously all over, including inside the carcass, with about 4 tsp kosher salt and about a ¼ cup seasoning of choice. Tuck the wing tips under the body of the chicken and truss the legs with kitchen twine. If you don’t have twine at home, you can use a paring knife to make an incision in the fat on each side of the cavity. Thread each leg through the fat on its opposite side, tightly trussing the chicken to ensure even cooking.

Step 2: If cooking right away, Preheat the oven to 450°F and allow the chicken to sit at room temperature for 1 hour. Rub chicken all over with 3 Tbsp. of olive oil just before roasting. Alternatively, set in the refrigerator for up to 24 hours. Remove the chicken from the refrigerator 1 hour prior to roasting, then rub with olive oil.

Step 3: Meanwhile, prepare the fennel and potatoes. Set the cut vegetables in a large 10-12 inch cast iron pan. Cover with the chicken broth, olive oil, lemon juice, and remaining salt. Place the chicken on top of all of the vegetables. Roast until golden brown, about 30 minutes. If the chicken begins to look too dark, gently tent it with aluminum foil. Lower the temperature to 350°F and continue to cook for another hour.

Step 4: Carve the chicken and serve with warm potatoes, fennel, and pan sauce.