Roast Chicken With Lemon And Fennel Recipes

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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

CHICKEN FENNEL BAKE



Chicken Fennel Bake image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7

2 fennel bulbs, trimmed
Kosher salt and freshly ground black pepper
5 lemons
1/4 cup extra-virgin olive oil
1 pound baby potatoes
1 cup baby carrots
6 chicken thighs

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with foil.
  • Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.
  • Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
  • Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.

CHICKEN BREASTS WITH FENNEL AND LEMON



Chicken Breasts With Fennel and Lemon image

Lemon is chicken's best friend - stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler. It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast. First, lightly brown the chicken and remove it from the pan. Add the fennel, wine, lemon zest, broth and a pinch of cinnamon (trust us) to the pan and bring it all to a boil, reducing until it thickens. Return the chicken to the pan and let it simmer while you beat a couple of egg yolks and some lemon juice together. Incorporate a bit of the pan sauce into the egg yolk mixture, then add it all to the pan. Cook a bit more until the sauce is creamy and your mouth waters with anticipation.

Provided by The New York Times

Categories     main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 lemon
1 1/2 pounds boneless, skinless chicken breasts
Salt to taste
2 tablespoons extra virgin olive oil
1 medium large fennel bulb, sliced lengthwise and cut in strips
1 1/2 cups dry white wine such as pinot grigio
1 cup chicken broth
1 pinch cinnamon (about 1/8 teaspoon)
2 egg yolks

Steps:

  • Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve.
  • Lightly sprinkle chicken with salt. Put deep frying pan over medium-high heat, pour in oil and gently sauté chicken breasts, about two minutes per side, until they are about half-cooked. Remove from pan.
  • Pour off oil and discard, then add fennel, wine and lemon zest to pan. Bring to boil over high heat and cook until wine is reduced by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce sauce a bit.
  • Add chicken with its juices and cook for 2 or 3 minutes.
  • Meanwhile, in a small bowl, beat egg yolks with half the lemon juice (about 1 tablespoon), then ladle in about 1/4 cup of sauce. Mix well, then add to pan, mixing well. Cook over medium heat, stirring a bit, until sauce appears creamy. Taste and add more lemon juice, if you like.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 975 milligrams, Sugar 4 grams, TransFat 0 grams

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

ROAST CHICKEN WITH LEMON AND FENNEL



Roast Chicken With Lemon and Fennel image

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

2 fennel bulbs
1 (3 1/2-4 lb) roasting chickens
2 lemons, halved
salt
fresh ground black pepper
olive oil

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 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.

LEMON, BEET AND FENNEL ROAST CHICKEN



Lemon, Beet and Fennel Roast Chicken image

We got some lovely fennel and yellow beats at the farmer's market and I wanted to roast it up with a large Cornish hen we had. This is the result, and has been so far the best roast chicken/Cornish hen I've made. Feel free to use a chicken instead, or a larger bird, though you should probably scale the ingredients to accommodate. Oven time will be longer too. You can purchase the dried lemon or sumac powder from sadaf.com.

Provided by MC Baker

Categories     Chicken

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 10

5 tablespoons butter
1 1/2 tablespoons salt
1 tablespoon pepper
1 tablespoon rosemary or 1 tablespoon herbes de provence
1 lemon
2 fennel (sliced, tops reserved)
1 onion (cut into wedges)
1 beet (sliced)
1 tablespoon dried lemon peel, powder (optional) or 1 tablespoon sumac (optional)
1 (3 lb) chicken

Steps:

  • Wash and thoroughly dry chicken, especially the skin.
  • Separate skin of chicken from breast and leg meat as best you can without breaking the skin.
  • Rub butter and herbs de provence under the skin and into the meat of the bird.
  • Squeeze lemon into the cavity of the chicken and sprinkle with some of the salt and pepper.
  • Stuff chicken with the onion, fennel tops (reserve the green leafy bits for a garnish) and the lemon halves.
  • Sprinkle remaining salt, pepper and lemon powder or sumac if using on the outside of the bird.
  • If desired let bird marinate in fridge for a few hours to overnight. I usually let it sit while slicking beets and fennel, and preheating oven to 350.
  • Arrange the sliced beets and slices of fennel in the bottom of a 8" x 11" baking dish.
  • Place bird in oven and cook for 1-1.5 hours.
  • Check for crisp golden skin and the meat to be cooked through before serving.
  • You may want to baste while cooking, though this will keep the skin from crisping. I find the juices from the lemon and veggies keep the bird moist during cooking though as long as it's not over done.

Nutrition Facts : Calories 423.8, Fat 30.7, SaturatedFat 12.1, Cholesterol 128.9, Sodium 1957.5, Carbohydrate 11.1, Fiber 4, Sugar 1.5, Protein 27.4

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