Roast chicken with fennel, rosemary & lemon from Small Victories: Recipes, Advice + Hundreds of Ideas for Home-Cooking Triumphs (page 174) by Julia Turshen

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Notes about this recipe

  • anyah_h60oih on April 30, 2026

    Did chicken legs, done in 30 mins. Really grind the fennel next time

  • chawkins on December 21, 2025

    Good, quick and easy. I had a 5 lb bird, marinated for a bit over two hours, convection baked at 400F, check temp at 54 minutes and it was over 170F already.

  • thefritschkitchen on October 24, 2023

    A very nice roast chicken - my chicken was well done at the hour mark, so check early, I don't think an hour 15 is needed to cook the chicken through.

  • mdagl on January 21, 2023

    This was great and so easy. Just salted before fridge brine time and then added aromatics. Was great!!

  • Jviney on January 13, 2023

    One of the best roast chickens I’ve cooked, and the thermometer said I overcooked it. Tender, juicy, the rub was really delicious.

  • pattyatbryce on January 09, 2023

    Solid chicken recipe. Came out great and it was so easy.

  • MollyB on March 10, 2020

    I used the rub on bone-in chicken thighs, and it was great. I love fennel in spice rubs. Cooked at 450F for 30 min, then 425 for about another 10. Will definitely try with a whole chicken.

  • TrishaCP on February 18, 2019

    The rub was great and the instructions produced a nice crispy skin. I was only able to let it rest with the rub for two hours but would go with at least an overnight rest next time.

  • westminstr on March 26, 2018

    I didn't think I needed another roast chicken recipe, but I was wrong! The flavors in the rub were wonderful, and I ended up with such brown, crisp, flavorful skin and juicy, perfectly cooked meat. I halved the rub for a 3.5 pound chicken and that seemed like plenty. And it took about an hour to cook through at 425. I did it on a baking sheet with potatoes scattered around to roast in the juices, and served with a green salad. Great meal! 1/2/2020 Adding a note to say that I made this chicken again but had forgotten that I usually halve the rub. This time I used the whole amount. I definitely prefer a more subtle fennel & herb flavor & will halve the rub in future (though with the full amount of lemon zest if possible).

  • raybun on May 26, 2017

    I adapted this recipe to use with drumsticks for a quick midweek option with great success. The marinade was delicious and so quick to prepare.

  • Emily Hope on October 25, 2016

    We are Zuni chicken partisans in my household, but this recipe gives it a run for its money. We loved the flavor of the dry rub; it smelled too fennel-y to me when I made it, but the fennel flavor in the finished dish was not overwhelming. I put the rub on in the morning and left the chicken uncovered in the refrigerator. The chicken was well-flavored but I'd like to try a longer resting time in the fridge as well. Served with homemade aioli, roasted brussels sprouts, and Dorie Greenspan's bread with olives and cheese (an OK combo but I would have preferred a salad, I think).

  • Jane on October 06, 2016

    This was a great roast chicken recipe. Completely drying the chicken inside and out before applying rub, then letting it sit at room temp for 2 hours gave a great flavored chicken with a lovely crisp skin. I served it with the rice pilaf with roasted red cabbage.

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