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Cast-Iron Roast Chicken with Fennel and Carrots

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This aromatic roast chicken with fennel and carrots is a sophisticated yet simple take on the traditional Sunday roast. By using a heavy cast-iron frying pan, the chicken skin achieves a beautiful golden crispness while the fennel and carrots caramelise in the savoury juices. The aniseed notes of the roasted fennel bulbs provide a fragrant depth that perfectly complements the sweetness of the carrots and the succulent, seasoned poultry.

As a high-protein main course, this dish is an excellent choice for those seeking a nutritious and filling meal without excessive prep. Preparing the chicken in advance with a dry brine ensures the meat stays moist and flavourful throughout the roasting process. Serve this one-pan wonder straight from the oven to the table for a rustic, effortless dinner that the whole family will enjoy.

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Ingredients for Cast-Iron Roast Chicken with Fennel and Carrots

  • 1 (3 1/2–4-pound) whole chicken

  • Kosher salt

  • 2 fennel bulbs, cut into 6 wedges each

  • 450g small carrots, scrubbed, cut into 4-inch-long pieces on a diagonal

  • 3 tablespoons olive oil, divided

  • Freshly ground black pepper

How to make Cast-Iron Roast Chicken with Fennel and Carrots

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Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 teaspoon Diamond Crystal or 1/2 teaspoons Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.

Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 218°C.

Meanwhile, toss fennel, carrots, and 2 tablespoons oil in a large bowl to coat; season with salt and pepper.

Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the centre of skillet and arrange vegetables around. Roast until fennel and carrots are golden brown in spots and tender an instant-read thermometer inserted into the thickest part of breasts registers 68°C, 50–60 minutes (temperature will climb to 74°C as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.

Transfer chicken to a cutting board and carve. Serve with vegetables.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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