Roast Chicken with Spring Vegetable Gravy
Ingredients
- 1 6-pound roasting chicken, patted dry
- 1 lemon (preferably Meyer lemon)
- 1 bulb fennel, tops and fronds reserved, bulb thickly sliced
- 1 head garlic, halved horizontally
- 1 small onion, cut into 6 wedges
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground pepper
- 1 cup low-sodium chicken broth
- 1/4 cup dry vermouth
- 1 tablespoon cold unsalted butter
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