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Healthy Roasted Chicken with Fennel, Pear, & Onion

This healthy roasted chicken recipe features perfectly cooked whole chickens alongside caramelized fennel, pear, and onion for a wholesome, flavorful meal.
Infused with lemon, garlic, and thyme, this dish is ideal for meal prep or serving a crowd.
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Prep Time 15 minutes
Cook Time 2 hours
Course Main Dish
Cuisine American
Servings 12
Calories 290 kcal

Equipment

  • Large roasting pan
  • Kitchen twine (optional)

Ingredients
  

  • 2 Anjou or Bosc pears cut into wedges and seeds removed
  • 1 medium yellow onion cut into wedges
  • 1 large fennel bulb leaves removed, cored, and cut into wedges
  • 3 lemons quartered
  • 8 thyme sprigs
  • 3 tablespoons extra-virgin olive oil
  • 3 ½ teaspoons kosher salt divided
  • 1 ¼ teaspoons freshly ground black pepper divided
  • 2 whole chickens 5 pounds each, giblets removed
  • 1 head garlic cut in half crosswise

Instructions
 

  • Preheat the Oven: Heat the oven to 425°F and position a rack in the lower third.
  • Prepare Vegetables and Fruit: Combine the pear wedges, onion, fennel, 8 lemon quarters, and 4 thyme sprigs in a large roasting pan. Drizzle with 1 tablespoon olive oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Toss everything to coat evenly.
  • Season the Chickens: Pat the chickens dry with paper towels. Rub 1 tablespoon olive oil onto the outside of each chicken. Season the outside with 1 teaspoon salt and ½ teaspoon pepper, and the inside cavity with ½ teaspoon salt and ¼ teaspoon pepper. Stuff each chicken with 2 lemon quarters, half a head of garlic, and 2 sprigs of thyme.
  • Assemble for Roasting: Place the chickens breast-side up on top of the prepared vegetables and pears in the roasting pan. Tuck the wings under and tie the legs with kitchen twine if desired.
  • Roast the Chickens: Roast for 1 hour 45 minutes to 2 hours, or until a meat thermometer inserted into the thickest part of the breast reads 160°F. The juices should run clear when cutting between the leg and thigh.
  • Rest and Serve: Let the chickens rest for 15 minutes before carving. Serve with the caramelized vegetables and pears.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat in a 400°F oven for 15–20 minutes or in the microwave for 1–2 minutes.
Serving Suggestion: Pair with mashed potatoes or a root vegetable mash to soak up the flavorful juices.

Nutrition

Serving: 6ozCalories: 290kcalCarbohydrates: 8gProtein: 24gFat: 15gSaturated Fat: 4gCholesterol: 73mgSodium: 360mgFiber: 2gSugar: 4g
Keyword healthy food recipes, healthy meal prep recipes, Healthy roasted chicken recipe, Meal prep chicken recipe, roasted vegetables and chicken, whole chicken with fennel, wholesome dinner idea
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