How to Roast a Whole Chicken

Danielle is going Back to Basics with this whole roasted chicken. Find out her tips to roasting the perfect chicken — either whole or spatchcock — with an easy and flavorful marinade that you’ll want to make again and again. Plus roast veggies right in the pan and you’ve got a dinner all in one dish! Get the Recipe: 2 whole chickens or spatchcock chickens 2 cups loosely packed fresh parsley 8 cloves garlic zest and juice of 2 lemons 2 tablespoons Reine de Dijon Dijon Mustard 1/2 cup Gefen Olive Oil + 1 teaspoon for seasoning 2 teaspoons Kosher salt + 1/4 teaspoon for seasoning 2 teaspoons black pepper + 1/4 teaspoon for seasoning 1 bulb fennel, roughy chopped to 1-inch pieces 3 carrots, peeled and chopped to 1-inch pieces Get the full recipe here: https://www.kosher.com/recipe/whole-roasted-lemon-garlic-chicken-6071