Whole Roasted Chicken with Sweet Potatoes, Fennel, and Apple

For an easy, autumnal dinner, this whole roasted chicken is the way to go. Perched on a bed of root veggies, fennel, apples, and mushrooms, this chicken becomes irresistibly crispy on the outside and succulent on the inside. Apples and mushrooms absorb the savory chicken fat and slowly break down throughout the slow-roasting process, making them almost melt-in-your-mouth delicious. The sheet pan will be crowded upon assembly, but don't fret, roasting will shrink the veggie and apple mixture's size.

Serves 4-6

Ingredients

2 cups shiitake mushrooms, cleaned and stemmed
2 medium sweet potatoes, cut into 1- to 2-inch cubes
2 large apples (such as Honeycrisp), cored and chopped
1 fennel bulb, coarsely chopped
6 tablespoons extra-virgin olive oil, divided
3 teaspoons Kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 (5-lb.) whole chicken
1 lemon, sliced
5 thyme sprigs
5 rosemary sprigs
4 garlic cloves


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