classic
comforts
Winter, even in Southwest Florida, comes
with the desire to enjoy comfort foods
with friends and family. Classic dishes
like succulent roast chicken, creamy
broccoli cheddar soup and rustic bread
are sure to please and satisfy any hearty
cravings this season!
42 | YOUR HOME MAGAZINE®
Preheat oven to 425°F.
Remove the chicken giblets and rinse the chicken inside and out. Remove any excess fat and
pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with
lemon halves, and all the garlic. Brush the outside of the chicken with the butter and sprinkle
again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under
the body of the chicken. Place the onions and fennel in a roasting pan. Toss with salt, pepper, and
olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1½ hours, or until the juices run clear when you cut between a leg and
thigh. Remove the chicken and vegetables, place in a dish, and cover with aluminum foil for
about 20 minutes. Slice the chicken onto a platter and serve!
easy roast chicken
1 (5-6 lb) roasting
chicken
Kosher salt
Freshly ground black
pepper
1 lemon, halved
1 head garlic, cut in half
crosswise
2 tablespoons butter,
melted
1 large yellow onion,
thickly sliced
1 fennel bulb, cut
into wedges with tops
removed
Olive oil