Roast Chicken With Fennel Recipes

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ROAST CHICKEN WITH FENNEL



Roast Chicken With Fennel image

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

1/3 cup extra virgin olive oil, or as needed
2 bulbs fennel, trimmed and cut into 1/4-inch-thick slices
Salt and freshly ground black pepper
1 whole (about 3-pound) chicken, cut up, or about 3 pounds drumsticks and thighs
Chopped fresh parsley leaves for garnish
Lemon wedges

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

ROASTED CHICKEN AND FENNEL WITH LIME AND PARMESAN



Roasted Chicken and Fennel with Lime and Parmesan image

Provided by Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
4 skinned, boneless chicken breast
2 large fennel bulbs, trimmed, and cut lengthwise into 1/4-inch thick slices
Coarse grain salt
Cracked black pepper
2 limes, juiced
6 tablespoons grated Parmesan

Steps:

  • Preheat the broiler.
  • Pour only enough olive oil (about 1 1/2 tablespoons) on a cookie sheet to prevent the chicken and the fennel from sticking. Place the chicken breast in a single layer on the sheet pan. Place in the broiler for 7 minutes.
  • Remove and add the fennel in a single layer and brush both sides with the olive oil. Season fennel slices with salt and pepper on both sides. Squeeze juice of 1 lime over the fennel slices and place under the broiler. Broil for 5 minutes.
  • Some of the edges may blacken slightly. Remove the fennel from the oven and using tongs or a spatula, and turn over each slice of fennel. Top with the Parmesan. Place back under the broiler for 1 1/2 to 3 minutes, or until cheese starts to brown.
  • Allow fennel to remain in the pan until ready to serve. Do not refrigerate. This is wonderful served at room temperature. Just before serving, squeeze remaining lime juice over fennel slices.

ROAST CHICKEN WITH LEMONS AND FENNEL



Roast Chicken with Lemons and Fennel image

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

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

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

VANILLA ROAST CHICKEN WITH FENNEL



Vanilla Roast Chicken With Fennel image

Provided by Karen Kochevar

Categories     dinner, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 13

2 medium fennel bulbs, trimmed, cut in half lengthwise and then across into 1/4-inch-thick slices, 3 ribs reserved
1 4- to 4 1/2-pound chicken
3/4 teaspoon kosher salt
Freshly ground pepper to taste
3 tablespoons unsalted butter
1 tablespoon honey
2 teaspoons grated orange zest
1/4 cup fresh orange juice
2 teaspoons fresh lemon juice
2 1/2 teaspoons vanilla extract
4 teaspoons extra-virgin olive oil
1 clove garlic, peeled and minced
1/2 cup dry white wine

Steps:

  • Preheat the oven to 425 degrees. Place the reserved fennel ribs in the cavity of the chicken, and truss if desired. Season with 1/2 teaspoon salt and pepper, and place in roasting pan.
  • Melt butter in a small saucepan over low heat. Stir in honey, zest, juices and extract. Brush the chicken all over with vanilla mixture, place the chicken on its side and roast 15 minutes. Turn chicken on its other side, baste with pan drippings and roast 15 minutes more.
  • Meanwhile, heat the oil in a large skillet over medium-low heat, and saute the garlic until soft, about 3 minutes. Add the fennel, and saute over medium heat until softened and golden, about 15 minutes. Season with 1/4 teaspoon salt and pepper.
  • Remove chicken from the oven, place breast side up and reduce the oven temperature to 375 degrees. Spoon the fennel around the chicken, and pour wine over the fennel. Return chicken to the oven, and roast, basting with pan drippings every 10 minutes, until the juices run clear when the chicken is pricked in the thickest part of the thigh, about 35 to 45 minutes. If chicken browns too quickly during roasting, cover loosely with aluminum foil.
  • To serve, remove the fennel from the pan with a slotted spoon, and divide among 4 plates. Carve the chicken, and divide the meat among the plates. Season to taste, and serve immediately.

Nutrition Facts : @context http, Calories 918, UnsaturatedFat 38 grams, Carbohydrate 18 grams, Fat 63 grams, Fiber 4 grams, Protein 63 grams, SaturatedFat 20 grams, Sodium 647 milligrams, Sugar 11 grams, TransFat 1 gram

ROAST CHICKEN WITH FENNEL AND SPRING ONIONS



Roast Chicken with Fennel and Spring Onions image

Categories     Sauce     Chicken     Onion     Side     Roast     Spring     Simmer

Yield serves 4

Number Of Ingredients 9

1 (3 1/2- to 4-pound) chicken
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Kosher salt and freshly ground black pepper
2 teaspoons expeller-pressed vegetable oil
2 fennel bulbs, preferably with green fronds
8 bulbing spring onions with green tops
6 garlic cloves, smashed and peeled
1/2 cup dry white wine
1/2 cup chicken stock, preferably homemade (page 177; or see Note)

Steps:

  • Allow the chicken to come to room temperature, up to 1 hour.
  • Preheat the oven to 425°F.
  • Rinse the chicken under cold running water and pat it dry. Remove the wing tips, reserving them with the neck for broth if desired (see Note). Coat the chicken with 1 tablespoon of the butter, and season it inside and out with a generous amount of salt and pepper.
  • Coat a large, heavy roasting pan with 1 teaspoon of the oil. Trim the fennel and spring onion bulbs, reserving the fennel fronds and green onion tops. Cut each fennel bulb and the onions in half lengthwise and then into 1/2-inch-wide lengthwise slices. In a medium bowl, toss the fennel, onion bulbs, and garlic with 1/4 teaspoon salt and the remaining 1 teaspoon oil to coat. Arrange the vegetables in the roasting pan, put the chicken on top, and roast in the oven for 30 minutes.
  • In the meantime, slice the green onion tops into thin rings, and tear the fennel fronds into small sprigs to make about 3 cups total.
  • Reduce the oven temperature to 375°F and give the vegetables a stir so that they color evenly. Roast for another 20 to 25 minutes, until the chicken is done-the skin will be crisp and deep golden brown, the juices will have just a tinge of light pink, and an instant-read thermometer placed in the thickest part of the thigh will read 165°F.
  • Remove the pan from the oven. Transfer the chicken to a platter, tent it with foil, and let it rest for 10 minutes. In the meantime, if the fennel and onions are not yet golden brown, return them to the oven to roast for another few minutes on their own until they are well caramelized.
  • Put the roasting pan over medium-high heat and add the wine and stock, scraping the bottom of the pan and stirring the vegetables. Simmer for about 3 minutes, until the sauce has a slightly syrupy consistency. Add the fennel fronds and green onion tops. Remove the pan from the heat and add the remaining 3 tablespoons butter, swirling it in until it dissolves and thickens the sauce.
  • Carve the chicken into serving pieces, adding any juices that accumulate on the carving board to the sauce. With a slotted spoon, spread the vegetables on a warm serving platter. Arrange the chicken over the vegetables, and spoon the sauce on top.

BAKED CHICKEN, POTATOES, AND FENNEL



Baked Chicken, Potatoes, and Fennel image

Fresh fennel (often mistakenly called anise) is a common ingredient in Mediterranean cooking. Here, it is baked until tender and buttery-tasting. If you are unable to find fennel bulbs with the fronds still attached, you can garnish the dish with dill instead.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h20m

Number Of Ingredients 7

6 small white potatoes, 1 1/2 pounds, halved and sliced into 1/2-inch-thick half-moons
1 medium fennel bulb, fronds chopped, stalks sliced crosswise 1/2 inch thick, and bulb halved then sliced 1/4 inch thick lengthwise (tough core removed and discarded)
4 cloves garlic, halved lengthwise
5 teaspoons olive oil
Coarse salt and ground pepper
1 whole chicken, cut into 10 pieces (about 2 1/2 pounds)
1 can (14 1/2 ounces) reduced-sodium chicken broth

Steps:

  • Preheat oven to 425 degrees. In a deep 9-by-13-inch baking dish, toss potatoes with fennel (bulb and stalk), garlic, and 4 teaspoons oil. Season generously with salt and pepper. Bake, tossing occasionally, until potato edges are browned, 35 to 45 minutes.
  • Meanwhile, in a large nonstick skillet over medium-high heat, warm remaining teaspoon oil. Season chicken with salt and pepper; cook, starting with skin side down, until browned on both sides, 6 to 10 minutes. Remove chicken.
  • Wipe skillet with a paper towel; add broth, and bring to a boil. Add chicken and hot broth to potato mixture in baking dish; bake until chicken is no longer pink and an instant-read thermometer registers 165 degrees, 20 to 25 minutes. Garnish with fronds.

ROAST CHICKEN WITH FENNEL & OLIVES



Roast chicken with fennel & olives image

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

6 tbsp olive oil
2 large fennel bulbs , cut into thin wedges
4 large garlic cloves , peeled and bashed
1 ½kg whole chicken
1 lemon , halved
½ small bunch of thyme
2 x 400g cans chopped tomatoes
100g pitted black olives
250g quick-cook polenta
70g grated parmesan

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

DELICIOUS THYME ROASTED CHICKEN AND FENNEL



Delicious Thyme Roasted Chicken and Fennel image

Total comfort food...a simple and absolutely delicious chicken dish, and ready in just about 1 hour. This dish has so much flavor, I have made this many times over the years, it will always be a favorite in my house. You can remove the skin if desired, also you may double the recipe, and of coarse adjust the thyme to taste. I have even added in whole peeled cloves of garlic (one whole garlic bulb, seperated into cloves) in with the veggies in place of the garlic powder.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 9

1 whole chicken, cut into pieces
4 medium red potatoes, and cut into large pieces (leave on skin on potatoes)
1 large fennel bulb, trimmed and cut into 8 wedges (about 1-1/2 pounds)
1 large red onion, cut into 8 wedges
1 tablespoon fresh thyme (or 1 teaspoon dried thyme, or to taste)
salt and pepper
1 teaspoon garlic powder (optional)
1/4 cup olive oil
1/3 cup water

Steps:

  • Set oven to 400 degrees.
  • Prepare and grease a large roasting pan (about 17x11-inch).
  • Arrange the chicken skin side up in the pan.
  • Place the potatoes, fennel and onion around the chicken.
  • Sprinkle the chicken with salt and pepper, garlic powder (if using) and thyme.
  • Drizzle oil over chicken and veggies.
  • Roast/cook uncovered for 20 minutes.
  • Remove and baste with drippings from the pan.
  • Place back in oven and bake for about another 20-25 minutes more, or until chicken is done.
  • Transfer chicken and veggies to a platter.
  • Skim off fat from drippings.
  • Add in about 1/3 cup water to the roasting pan; bring to boil (I do this on top of the stove) and boil over medium heat, stirring constantly until brown bits are loosened from bottom of the pan.
  • Spoon juices over chicken and veggies.
  • Delicious!

Nutrition Facts : Calories 1071.3, Fat 64.8, SaturatedFat 15.8, Cholesterol 230, Sodium 278.8, Carbohydrate 56.7, Fiber 8.3, Sugar 5, Protein 64

ROAST CHICKEN STUFFED WITH FENNEL AND GARLIC



Roast Chicken Stuffed With Fennel and Garlic image

This is, hands-down, the best roast chicken I've ever had. I'm even willing to go toe-to-toe with my mom on this one. Not only is it moist and flavorful, but the fennel really adds a mellow dimension to the dish that is so different and just tasty. Even my boyfriend who hates fennel can polish this off. From Bon Appetit, October 2003.

Provided by enigmused

Categories     Whole Chicken

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15

3 large fresh fennel bulbs, trimmed, each cut into 8 wedges
2 tablespoons extra virgin olive oil
1/4 cup extra virgin olive oil
10 garlic cloves, peeled
2 tablespoons fennel seeds, coarsely crushed in resealable plastic bag
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh marjoram
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 (3 lb) roasting chickens
2 lemons, halved
1 cup vernaccia di san gimignano wine or 1 cup other dry white wine
1/3 cup low sodium chicken broth

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.
  • Stuff chickens with leftover lemon halves. Tie legs together. Place chickens, breast side down, in large roasting pan. Arrange 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.

Nutrition Facts : Calories 853.4, Fat 60.8, SaturatedFat 15.2, Cholesterol 213.9, Sodium 567.3, Carbohydrate 16.3, Fiber 5.8, Sugar 0.9, Protein 53.4

ROASTED CHICKEN WITH APPLES & FENNEL RECIPE BY TASTY



Roasted Chicken With Apples & Fennel Recipe by Tasty image

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

2 small gala apples
2 medium fennel bulbs
1 large red onion
4 cloves garlic
olive oil, to taste
kosher salt, to taste
6 sprigs fresh thyme, plus more for sauce and garnish
8 fresh sage leaves, plus more for garnish
2 lb bone-in, skin-on chicken thighs and drumsticks
⅓ cup white wine
1 ½ teaspoons dijon mustard
freshly ground black pepper, to taste
1 tablespoon unsalted butter

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

CAST-IRON ROAST CHICKEN WITH FENNEL AND CARROTS



Cast-Iron Roast Chicken with Fennel and Carrots image

The only nonnegotiables for roast chicken recipes are a) being generous with the kosher salt inside and out and b) letting the chicken sit out for at least an hour, which gives the seasoning time to work its way deep into the meat, meaning every bite is delicious through and through.

Provided by Chris Morocco

Categories     Bon Appétit     Chicken     Roast     Cast Iron     Fall     Winter     Dinner     Fennel     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 6

1 (3 1/2-4-pound) whole chicken
Kosher salt
2 fennel bulbs, cut into 6 wedges each
1 pound small carrots, scrubbed, cut into 4-inch-long pieces on a diagonal
3 tablespoons olive oil, divided
Freshly ground black pepper

Steps:

  • Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or 1/2 tsp. 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 425°F.
  • Meanwhile, toss fennel, carrots, and 2 Tbsp. 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 center 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 155°F, 50-60 minutes (temperature will climb to 165°F 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.

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From cravingcalifornia.com


PERFECT ROAST CHICKEN WITH CITRUS AND FENNEL - CUCINABYELENA
2021-01-22 Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, oranges, and fennel in a roasting pot. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan. Pour the chicken stock in the pot and place the chicken on top.
From cucinabyelena.com


ITALIAN CHICKEN SAUSAGE AND ROASTED FENNEL - A SPICY PERSPECTIVE
2022-01-28 Place the fennel in the oven and roast for 30 minutes. Meanwhile, cut the chicken sausages into long half-inch strips, on the bias. When the timer goes off, mix the chicken sausages in with the fennel. Then toss and spread back out into an even layer. Roast in the oven for another 10-15 minutes.
From aspicyperspective.com


BEST ROAST CHICKEN WITH TARRAGON-BRAISED FENNEL RECIPE
2021-12-16 Transfer to the oven and roast until the internal temperature on an instant-read thermometer, inserted between the breast and thigh, reaches 165°F, 15 to 25 minutes. Transfer to a large platter or cutting board and let rest 15 minutes before carving; reserve the skillet.
From countryliving.com


INA GARTEN'S PERFECT ROAST CHICKEN - RECIPE DIARIES
Instructions. Preheat the oven to 425 degrees F. 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.
From recipe-diaries.com


SHEET PAN ROAST CHICKEN THIGHS WITH FENNEL AND POTATOES
Preheat oven to 400°F (200°C). In very large bowl, whisk together oil, lemon zest, lemon juice, honey, salt and pepper. Add chicken thighs, fennel, potatoes, onion, garlic and thyme; toss to coat evenly. Arrange in single layer on large foil-lined baking sheet. Bake, turning vegetables halfway, for 35 to 40 minutes or until vegetables are ...
From chicken.ca


ROAST CHICKEN RECIPE WITH TURMERIC AND FENNEL - THE …
2016-10-07 Step-by-Step Tutorial for Roast Chicken (Scroll down for the ingredient list and print-friendly recipe) Note: this roast chicken is best served with a plain rice like this Lebanese Rice. You can begin by making the rice and reheat later, if needed. Prepare the ingredients as listed. Slice the fennel, onions, orange and lime. Set aside.
From themediterraneandish.com


ROAST CHICKEN WITH FENNEL SEEDS AND ROSEMARY - FOOD TO LOVE
2014-01-31 1. Preheat oven to 190°C fan forced. Mix together fennel seeds, garlic, salt and extra virgin olive oil. 2. Rinse chicken inside and out, removing any fat from inside cavity. Pat dry with paper towels. Put rosemary stems inside cavity. Slip finger between the skin and breast meat, and slip in garlic and fennel oil. Massage it along the breasts.
From foodtolove.co.nz


ITALIAN ROAST CHICKEN WITH FENNEL | RECIPE - RACHAEL RAY SHOW
Dress the chicken with seasoning and set on top of the fennel and onions. Roast 45-50 minutes then transfer everything to a warm platter. Place roasting pan on the stove over medium heat. Whisk up pan juices with vermouth or wine, reduce by about half, whisk in the butter then finish with lemon juice. Pour over chicken, fennel and onions.
From rachaelrayshow.com


ROAST CHICKEN THIGHS WITH CARROTS AND FENNEL - LIVE LIFE
2019-12-10 1 tablespoon melted butter. Preheat oven to 400 degrees F. Pat chicken dry and season both sides generously with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside. Place onion, fennel, carrots, garlic cloves and thyme sprigs in a 12 inch wide, deep skillet- preferably cast iron.
From livelifelovefood.com


FENNEL SEED CHICKEN - THERESCIPES.INFO
Fennel Seed Chicken Recipes. 264,442 suggested recipes. Spiced Skillet-Roasted Chicken with Parsnips and Fennel CavaGrill. lemon wedges, parsnips, fennel, olive oil, chicken, sea salt and 3 more. Pork Chops with Fennel, Pepper, and Onions and Charred Bread with Tomato Pork. olive oil, bone broth, Ciabatta, heirloom tomato, Calabrian chili paste ...
From therecipes.info


RECIPE: ROASTED CHICKEN THIGHS WITH FENNEL & LEMON - KITCHN
2017-03-08 Instructions. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a large bowl; set aside. Trim the stalks and fronds off the fennel bulbs and set aside the fronds. Cut each bulb in quarters through the root. Cut each quarter into 1-inch-thick slices. Add to the bowl with the chicken.
From thekitchn.com


ONE-TIN ROAST CHICKEN WITH FENNEL, LEMON, SHALLOTS, GARLIC
Preheat the oven to 180c fan/200c/gas 6. Place the fennel, shallots, lemon, garlic and thyme in a large roasting tin, and put the chicken breasts on top. Season generously with sea salt and freshly ground black pepper and drizzle everything generously with olive oil. Mix well to make sure the vegetables and chicken are evenly coated in the oil ...
From thehappyfoodie.co.uk


CAST-IRON ROAST CHICKEN WITH FENNEL AND CARROTS RECIPE - BON …
2017-09-19 Step 4. 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 ...
From bonappetit.com


CHICKEN CARBONARA RECIPE
2022-05-09 Add the remaining 1 tablespoon olive oil. Set the pan over medium heat and add the chicken. Season it with the remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Cook the chicken until golden brown all around and cooked through, 6 to 8 minutes. Transfer the chicken into the bowl with the bacon and garlic.
From simplyrecipes.com


FENNEL AND WHITE WINE POT-ROAST CHICKEN RECIPE - DELICIOUS. MAGAZINE
Method. Remove the chicken from the fridge 30 minutes before cooking to take off the chill. Heat the oven to 200°C/180°C fan/gas 6. Heat the butter …
From deliciousmagazine.co.uk


ROAST CHICKEN THIGHS WITH FENNEL AND ONION - MADELEINE SHAW
Preheat the oven to 200 C. Place the zest of the of the orange, coconut oil, thyme, salt and pepper in a bowl and combine. Massage the chicken in the marinade, place the fennel and onion in also and mix with the marinade, (try not to break the veg up). Place the chicken on a roasting tray skin facing up with the quartered fennel and onion in ...
From madeleineshaw.com


ROAST CHICKEN WITH FENNEL | METRO
Cook in the oven for about 30 minutes. Remove from the oven and cover the chicken with the pancetta slices. Arrange the quartered fennel bulbs around the chicken, pour in the white wine and veal stock. Return to the oven for another 40 - 60 minutes, and baste from time to time with the cooking juices. Cut the chicken into quarters and serve ...
From www1-ppr.metro.ca


ROASTED CHICKEN WITH FENNEL AND TOMATOES RECIPE
2021-12-23 On a baking sheet, place garlic and fennel slices. Add 1 tbsp of olive oil. Sprinkle pepper and salt. Roast in the oven for 10 minutes. Prepare a spice mixture with coriander seeds, fennel seeds, lemon zest, salt, and pepper. Rub the chicken with 1 tbsp olive oil and then with the spice mixture. Add olives and tomatoes to the baking sheet and ...
From thegastromagazine.com


LEMON HERB ROASTED CHICKEN WITH GARLIC & FENNEL POTATOES
Tie legs of chicken together with cooking twine. Step 2. Remove leaves from herb sprigs and mix half with butter and garlic. Spread butter over chicken skin. Step 3. Cut potatoes lengthwise into quarters to make wedges. Slice fennel. Put into cooking pot with potatoes, remaining half of herbs and garlic. Pour over stock.
From cookingcircle.com


ROAST CHICKEN WITH FENNEL & PRESERVED LEMON RECIPE | EATINGWELL
Step 1. Combine fennel seeds, crushed red pepper, 1/2 teaspoon salt and 1/8 teaspoon pepper in a spice grinder or clean coffee grinder; grind to a powder. Transfer to a bowl and whisk in preserved lemon paste, oil and garlic until combined. Advertisement. Step 2. Pat chicken dry with paper towels. Loosen the skin over the breast and thigh meat ...
From eatingwell.com


OVEN-ROASTED ORANGE CHICKEN WITH FENNEL - FOOLPROOF LIVING
2019-05-08 Place it in the oven, and roast for 40-45 minutes or until chicken thighs are fully cooked. Transfer the chicken thighs, fennel wedges, and orange slices into a serving plate. Cover with aluminum foil to keep warm. Set aside. Drain the juices through a strainer and transfer them into a small saucepan.
From foolproofliving.com


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