Lunch: Roast Chicken Stuffed with Lemon and Rosemary

This recipe includes superfoods such as:

Lemon

Health benefits of Roast Chicken Stuffed with Lemon and Rosemary

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

4 tablespoons olive oil
2 bulbs fennel, chopped into 1-inch pieces
Sea salt
2 chickens (about 3 pounds each)
3 lemons, quartered
14 to 16 sprigs fresh rosemary

Instructions

Preheat the oven to 425 degrees F. Spread 1 tablespoon of the oil in the bottom of a roasting pan. Spread the fennel in a single layer and drizzle with 1 tablespoon of oil. Salt the body cavities of the chickens and stuff 6 lemon quarters into each. Gently separate the skin from the flesh with your fingers and insert 7 or 8 rosemary sprigs under the skin of each bird. Slide the sprigs in lengthwise and distribute them evenly all around the breasts and thighs. Rub 1 tablespoon of oil on the skin of each chicken. Tie the legs together with kitchen twine. Salt the skin of the chickens just before placing them breast-sides up in the roasting pan on top of the fennel. Roast until an instant-read thermometer inserted into the thickest part of a thigh (but not touching a bone) registers 165 degrees F, about 1 hour. Transfer the chickens to a cutting board and let rest for 10 minutes. Carve into thin slices and serve with the fennel.