Anders Bandt

• Multiple pound chicken (4-5 pounds)
• 1/4 cup unsalted butter, melted
• 3 tablespoons olive oil
• 1/4 cup white wine (optional)
• 1 lemon
• Salt and pepper
• 2 tablespoons fresh chopped parsley
• 4 garlic cloves
• 1 head of garlic
• 3 fresh rosemary sprigs
• 4 carrots, 2-inch chunks
• 1 bulb of fennel (optional if you used rosemary and parsley)
• 1 large yellow onion, thickly sliced

• Preheat oven to 420 degrees Fahrenheit.
• Pat the outside your chicken dry.
• Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken and inside the cavity. Make sure to get some under the skin. Liberally season the chicken with salt and pepper. Sprinkle with parsley.
• Rub minced garlic over the chicken, making sure again to mix over the chicken and under the skin.
• Stuff the garlic head into the chicken cavity along with the rosemary sprigs.
• Place the carrots, fennel, and yellow onion in the roasting pan. Toss with olive oil and butter as well.
• Roast chicken for around 1 hour but probably just short of 1 hour. or until the juices run clear. Remove chicken from oven and cover with aluminum foil for 20 minutes. Then serve.

** **I made this recipe on October 4th, 2020. Ollie’s mom walked in and smelled the kitchen and was very surprised to smell that coming from a college kitchen!