Roast Chicken With Lemons And Fennel

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
602
FAT
75%
CHOL
685%
SOD
29%

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Ingredients for 4 servings

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

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