ROAST CHICKEN WITH FENNEL
The kind of fennel we see in supermarkets (which, almost needless to say, is cultivated, not wild) is wonderful when cooked to full tenderness, so I thought it might make a good base for chicken, which is heavier than fish and takes longer to cook. The idea was that the fennel would lend its flavor to the chicken, the chicken would lend its juices to the fennel and the creation would need little else. The results were better than expected. Garnished with parsley and served with a bit of lemon (especially when caramelized, fennel can be quite sweet), the dish has an elegant look and delicious, surprisingly complex flavor.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
- Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
- The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 37 grams, Carbohydrate 9 grams, Fat 53 grams, Fiber 4 grams, Protein 44 grams, SaturatedFat 13 grams, Sodium 855 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN THIGHS WITH OLIVES AND FENNEL
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken with 1 teaspoon ground coriander, 1/2 teaspoon salt and a few grinds of pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Add the chicken and cook until browned, 1 to 2 minutes per side; remove to a plate.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the fennel chunks, leeks and garlic; season with the remaining 1/2 teaspoon coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables start to wilt and brown, about 3 minutes. Add the olives and lemon slices and cook until the lemons brown around the edges, about 2 minutes.
- Return the chicken to the skillet and add the chicken broth. Bring to a simmer. Cover and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes. Uncover and increase the heat to medium high; bring to a boil and cook until the sauce is reduced, 2 to 3 minutes. Stir in the fennel fronds. Top each serving with parsley.
ROAST CHICKEN WITH FENNEL & OLIVES
Serve this easy midweek roast with a side of creamy polenta. It's deeply flavoured and aromatic thanks to garlic, thyme and fennel
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h50m
Number Of Ingredients 10
Steps:
- Heat the oven to 190C/170C fan/gas 5. Toss 2 tbsp of the oil with the fennel and garlic and spread out on a tray. Rub the chicken with a further 2 tbsp oil, push the lemon halves and thyme into the carcass and season the skin generously. Sit the chicken in the tin and roast for 1 hr, then stir through the tomatoes and olives, season and return to the oven for 20-25 mins, or until the chicken is cooked through. To check, pierce the thigh with a skewer - the juices should run clear.
- Cook the polenta following pack instructions, then stir through the remaining olive oil and parmesan and season to taste. Carve the chicken and serve with the tomato sauce and cheesy polenta.
Nutrition Facts : Calories 669 calories, Fat 44 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 1.9 milligram of sodium
ROAST CHICKEN WITH LEMONS AND FENNEL
Roasting is the easiest way to cook a chicken. For maximum browning, use a rimmed baking sheet instead of a high-sided roasting pan. Create a complete family-friendly meal by cooking vegetables like fennel alongside the bird.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Place chicken on a large rimmed baking sheet; season with salt and pepper. Place a lemon half in cavity. Using kitchen twine, tie legs together. Add fennel and remaining lemons to sheet and toss with oil.
- Roast until juices run clear when chicken is pierced between breast and leg, or an instant-read thermometer inserted into thickest part of a thigh (avoiding bone) registers 165, 60 to 70 minutes, basting chicken with pan juices and tossing fennel halfway through.
- Transfer chicken to a platter and cover loosely with foil; let rest 10 minutes. Carve chicken. Serve with fennel and lemons.
Nutrition Facts : Calories 607 g, Fat 32 g, Fiber 8 g, Protein 59 g
CHICKEN ROASTED WITH FENNEL AND GREEN OLIVES
Provided by Linda Wells
Categories dinner, roasts, main course
Time 30m
Yield Two to four servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Split the chicken in half, slicing only through the backbone and removing it, or ask your butcher to do this.
- In a small bowl, combine the lemon zest, garlic, fennel seeds and parsley with one teaspoon of salt, a quarter teaspoon of freshly ground pepper and two tablespoons olive oil.
- Rub three-quarters of the resulting paste evenly under the skin of the chicken, including the thighs, being careful not to tear the skin. Rub the remaining paste on the underside of the chicken. Squeeze the juice of the lemon quarters on the cut surfaces and save the lemon.
- Choose a baking dish that snugly accommodates the butterflied chicken. Oil the pan lightly and scatter half of the olives, the lemon quarters and the fennel branches (if used) about the pan. Place the chicken skin-side up in the dish with the wing tips tucked under. Brush lightly with oil, sprinkle with salt and pepper to taste and scatter the remaining olives over the chicken.
- Place the chicken, uncovered, on the middle rack of the oven.
- Roast the chicken, basting every 15 minutes, until it is golden brown and the joints move freely. The chicken is done when the internal temperature reads 170 degrees, about one hour.
Nutrition Facts : @context http, Calories 743, UnsaturatedFat 39 grams, Carbohydrate 3 grams, Fat 58 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 15 grams, Sodium 1002 milligrams, Sugar 0 grams
ROASTED CHICKEN WITH APPLES & FENNEL RECIPE BY TASTY
Autumnal leaves fall on dusky streets. Chicken and apples bubble in the oven. Ahhhh, fall...
Provided by Tasty
Categories Dinner
Time 1h35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (220°C).
- Cut each apple in half, then cut into ½-inch wedges, removing the core and seeds. Place the apples in a roasting pan.
- Slice the fennel bulbs in half lengthwise. Cut the core out, then cut each half into ½-inch wedges. Add the fennel to the pan with the apples. Reserve some of the fronds for garnish.
- Peel the red onion and cut in half through the stem. Cut into ½-inch wedges through the stem to keep the wedges intact. Add to the pan with the fennel and apples.
- Peel the garlic and crush the cloves with the side of a knife. Add to the pan.
- Drizzle everything lightly with olive oil. Season generously with salt and toss to coat. Place the thyme and sage on top.
- Generously season the chicken on all sides with salt. Arrange the chicken on top of the vegetables.
- Roast chicken for 20 minutes. Reduce the oven temperature to 350ºF and continue roasting for 35-45 minutes, or until the internal temperature of the chicken reaches 165ºF. Remove the pan from the oven.
- Use a baster to remove most of the liquid from the bottom of the pan and transfer to a small saucepan.
- Heat the drippings over medium heat. Add the white wine and bring to a simmer. Strip a few thyme sprigs and add the leaves to the pot, along with the mustard and a few grinds of black pepper. Whisk well to combine. Let reduce for 4-5 minutes, until slightly thickened. Stir in the butter until melted. Season with more salt to taste, if necessary.
- Pour the sauce over the roasted chicken and vegetables. Garnish with more thyme, sage, and the reserved fennel fronds.
- Enjoy!
Nutrition Facts : Calories 464 calories, Carbohydrate 21 grams, Fat 27 grams, Fiber 4 grams, Protein 36 grams, Sugar 12 grams
ROAST CHICKEN STUFFED WITH FENNEL AND GARLIC
Categories Chicken Garlic Herb Roast Fennel White Wine Fall Healthy Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Cook fennel in large pot of boiling salted water until tender when pierced with knife, about 8 minutes. Drain. Transfer to bowl. Mix in 2 tablespoons oil; garlic; 1 tablespoon each fennel seeds, thyme, rosemary, tarragon, and marjoram; then 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Preheat oven to 450°F. Mix remaining 1 tablespoon each fennel seeds and herbs in small bowl. Rinse chickens inside and out; pat dry. Rub chickens inside and out with lemon halves, squeezing some of juice into cavities. Rub outside of chickens with 1/4 cup oil, then fennel seed mixture. Sprinkle chickens generously with salt and pepper. Loosely stuff chickens with some of fresh fennel mixture. Tie legs together. Place chickens, breast side down, in large roasting pan. Arrange remaining fresh fennel mixture around chickens.
- Roast chickens 30 minutes, basting occasionally with pan juices. Combine wine and broth and pour over chickens. Roast 15 minutes. Turn chickens breast side up. Roast chickens until juices run clear when pierced with fork in thickest part of thigh, about 40 minutes longer. Transfer chickens and fennel mixture to platter. Pour pan juices into bowl; skim off fat. Pour juices over chickens and serve.
ROASTED CHICKEN WITH FENNEL
Make and share this Roasted Chicken With Fennel recipe from Food.com.
Provided by Chef jlcorral
Categories < 4 Hours
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
Nutrition Facts : Calories 1211.6, Fat 91.6, SaturatedFat 24.1, Cholesterol 282.6, Sodium 3917.9, Carbohydrate 32.3, Fiber 10.1, Sugar 4.5, Protein 67.5
ROAST CHICKEN WITH LEMON AND FENNEL
Make and share this Roast Chicken With Lemon and Fennel recipe from Food.com.
Provided by DrGaellon
Categories Very Low Carbs
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Remove stalks from fennel for another use. Cut bulbs into wedges, removing the core.
- Place chicken on a baking sheet. Scatter fennel wedges around the chicken.
- Cut three of the lemon halves in half again, for a total of 6 pieces. Scatter around the chicken as well. Place the remaining lemon half inside the carcass, then tie the legs together with butcher's twine.
- Sprinkle chicken, fennel and lemon with salt and pepper, and drizzle vegetables with olive oil.
- Roast in preheated oven for 55-65 minutes, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F Remove from oven, cover with foil and let rest 20 minutes before carving and serving.
Nutrition Facts : Calories 603.4, Fat 42.2, SaturatedFat 12, Cholesterol 193.3, Sodium 221.7, Carbohydrate 9.5, Fiber 4.1, Protein 46.8
ROASTED FENNEL WITH OLIVES AND GARLIC
Provided by Molly Stevens
Categories Garlic Olive Side Roast Thanksgiving Vegetarian Low Cal High Fiber Fennel Fall Healthy Low Cholesterol Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Combine fennel, olive oil, garlic, thyme, and crushed red pepper in large bowl; toss to coat. Spread fennel out on baking sheet; sprinkle with coarse kosher salt and pepper. Roast fennel 15 minutes. Using tongs, turn wedges over. Continue to roast until tender, turning 1 more time, about 20 minutes. Sprinkle olives over fennel. Roast until fennel begins to brown at edges, about 8 minutes longer. Season fennel with salt and pepper. Transfer to bowl and serve. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Serve warm or at room temperature.
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