Cast Iron Roast Chicken with Fennel and Carrots
Ingredients
- 1 3½–4-pound whole chicken
- Kosher salt
- 2 fennel bulbs, cut into 6 wedges each
- 1 pound small carrots, scrubbed, cut into 4-inch-long pieces on a diagonal
- 3 tablespoons olive oil, divided
- Freshly ground black pepper
Instructions
Cast-Iron Roast Chicken with Fennel and Carrots serves 4 original recipe by Bon Appetit.
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