You are here: Home » Recipes » Lemonade Chicken with Fennel and Potatoes Lemonade Chicken with Fennel and Potatoes Yield 6 servings PrintEmail Ingredients 1 -- 4 1/2 pound fresh, whole chicken2 teaspoons sea salt, divided2 teaspoons black pepper, divided2 -- blood oranges, quartered, divided1 -- fresh lemon, quartered2 -- fennel bulbs, quartered12 -- new potatoes, washed10 sprigs fresh lemon thyme1 quart lemonade1 teaspoon all spice2 tablespoons brown sugar1/2 cup extra virgin olive oil2 tablespoons all purpose flour Instructions Preheat Oven to 400 degrees. Rinse chicken under water. Pat dry with a paper towel. Remove and discard giblets from chicken. Trim away and discard fat. Season whole chicken with sea salt and black pepper. Place whole chicken onto a rack in a roasting pan breast side facing up. Cut to quarter the blood oranges and lemon. Place 4 quarters blood orange, and lemon quarters into the breast cavity of chicken. Cut to quarter fennel bulbs. Line perimeter of whole chicken with fennel quarters, new potatoes, and the remaining 4 quarters blood orange quarters, and sprigs of lemon thyme. In a blender add lemonade, all spice, brown sugar, extra virgin olive oil and blend on low speed until ingredients are mixed. Pour lemonade mixture over whole chicken. Cover pan and bake chicken at 400 degrees for 60 minutes. Remove pan from oven and baste chicken. Cook uncovered for additional 8 minutes. Remove chicken from oven and baste twice again. Insert a meat thermometer into the thigh area; the internal temperature must reach 180 degrees for whole chicken, while juices run clear. Transfer chicken on to a large serving platter. Surround chicken with roasted fennel, and new potatoes. Make gravy while chicken stands. To make gravy pour 1 1/2 cups cooking liquid from pan into a small sauce pan over low medium heat next add 1 teaspoon salt, 1 teaspoon black pepper, 2 Tablespoons all purpose flour, stir until thicken. Transfer gravy into a small gravy dish. Makes six servings. Tip to serving slice chicken starting from breast. Serve with a dollop of gravy and serving of fennel and potatoes. Makes six servings.