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Roast Chicken with Lemons and Fennel
- 1 chicken (3 1/2 to 4 pounds) rinsed and patted dry (liver and giblets discarded)
- Coarse salt and ground pepper
- 2 lemons halved or quartered
- 2 to 3 fennel bulbs (2 1/2 pounds total) cored, stalks discarded, and cut into 1 inch wedges
- 1 tablespoon olive oil
Directions:View on PBS Food
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