Roasted Chicken And Fennel With Lime And Parmesan 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 FENNEL WITH PARMESAN



Roasted Fennel with Parmesan image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 4

4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick slices, fronds reserved
Salt and freshly ground black pepper
1/3 cup freshly shredded Parmesan

Steps:

  • Preheat the oven to 375 degrees F.
  • Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.

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

CRISPY PARMESAN ROAST CHICKEN



Crispy Parmesan Roast Chicken image

Here's a recipe for roasted chicken with a twist-a crispy crust made by patting the bird with a generous amount of grated Parmesan. We spatchcocked the chicken by removing the backbone and flattening it, for more even and faster cooking. Then it's roasted atop aromatics for a quick one-dish weeknight meal. Be sure to scoop out the garlic for spreading on the chicken-or crusty bread served alongside.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 10

1 teaspoon minced fresh thyme, plus 3 large sprigs
1 teaspoon minced fresh rosemary, plus two large sprigs
Kosher salt and freshly ground black pepper
1 lemon, cut into 4 wedges
1 medium onion, cut into 6 wedges
1 head garlic, cut in half crosswise through the center
2 medium carrots, thinly sliced
One 3 1/2-to-4-pound whole chicken
2 tablespoons extra-virgin olive oil
1/3 cup freshly grated Parmesan

Steps:

  • Combine the minced thyme, minced rosemary, 1 tablespoon salt and 1/4 teaspoon pepper in a small bowl. Scatter the herb sprigs, lemon and onion wedges, garlic and carrots in a 9-by-13-inch baking dish.
  • Pat the chicken dry with paper towels. Using poultry shears, cut along both sides of the backbone to remove it. Open the chicken breast-side up and press firmly in the center of the breast to flatten. Sprinkle the salt mixture over both sides of the chicken. Place the chicken on top of the aromatics in the baking dish, tucking the wing tips under, and let sit at room temperature for 1 hour.
  • When ready to roast, position a rack in the upper third of the oven and preheat to 425 degrees F.
  • Drizzle the chicken with the olive oil and sprinkle all over with the Parmesan. Roast until an instant-read thermometer inserted into a thigh reaches 165 degrees F, about 45 minutes. Remove from the oven and let the chicken rest for 15 minutes before carving. Serve on a platter with the roasted carrots, lemon, onion and garlic.

BAKED FENNEL WITH PARMESAN AND THYME



Baked Fennel with Parmesan and Thyme image

Serve this savory side dish inspired by France's Provence region with baked eggs or roasted chicken, pork, or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

3 fennel bulbs
1 tablespoon softened butter
Coarse salt and ground pepper
1/3 cup grated Parmesan
4 sprigs thyme

Steps:

  • Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.

Nutrition Facts : Calories 89 g, Fat 5 g, Fiber 3 g, Protein 3 g

PARMESAN ROASTED FENNEL



Parmesan Roasted Fennel image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut 2 fennel bulbs into 1-inch wedges; toss with 3 tablespoons olive oil, 1 tablespoon chopped thyme, 1/2 teaspoon kosher salt and a pinch of red pepper flakes on a rimmed baking sheet. Cover with foil and roast at 425 degrees F, 20 minutes. Uncover and toss; continue roasting until tender and golden, 15 to 20 minutes, sprinkling with 1/4 cup shredded parmesan during the last 5 minutes.

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.

GINGER, LIME, CILANTRO, AND FENNEL INFUSED ROASTED CHICKEN WITH MANGO COULIS



GINGER, LIME, CILANTRO, AND FENNEL INFUSED ROASTED CHICKEN WITH MANGO COULIS image

Categories     Poultry     Roast     Healthy

Yield 5 People

Number Of Ingredients 16

1 Whole, free-range Chicken
1 Bunch of fresh Cilantro
3 Limes (for juice, zest, and stuffing)
1 Ginger root
1 Fennel bulb
5 cloves of Garlic (minced)
1 sprig of rosemary (chopped)
1 spring of thyme (chopped)
3 cups of riesling
3 cups of water
1 jar of Trader Joe's mango quarters (Or any natural/organic brand you trust and know is of excellent quality and flavor).
Extra-virgin Olive Oil
Irish Butter
Kosher Salt
Freshly ground pepper (combine allspice and black and red peppercorns in your pepper-grinder for an incredible extra flavor)
THE DAY BEFORE--Marinade and stuff your bird: Take your roasting pan with a V-rack and have it ready to place your chicken on it. Cut your limes in halves. Cut the ginger root into chunks. Cut your fennel bulb into small chunks. Set the chunks and the halves aside. Thoroughly wash and clean your bird. Get rid of the giblets. Stuff the cavity of the bird with the bunch of cilantro, 5 lime halves, the ginger chunks, and the fennel chunks. If you want, you can tie your bird with string to make sure the cavity is closed. This won't allow the steams inside the cavity to escape. Instead, they will infuse the chicken. If you don't know how to tie a bird for roasting, make a ball of foil and use it as a "lid" to cover the cavity. Set the bird on the V-rack on the roasting pan. Prepare the marinade--In a small bowl, combine 1/2 a cup of extra-virgin olive oil, 3 garlic cloves (minced), a teaspoon of lime zest, some lime juice, the chopped herbs, salt and pepper. Whisk all the ingredients toget

Steps:

  • Roast your chicken-- Preheat the oven to 450F degrees. Melt enough butter to baste the entire bird. The butter will aid in obtaining the so desired golden-skin and crispness. Baste the entire bird with the melted butter. Since the bird is cold, the melted butter will solidify again as it comes in contact with the chicken. This is okay. Once you have basted the bird with the butter, place it in the oven for about 20-30 minutes. This is full blasting the chicken with heat to crisp and golden the skin. Once the skin has turned golden, take your chicken out of the oven. Turn the heat down to 300F. Add the wine and the water to the pan. Just add enough to cover the bottom and form a pool. Since the chicken is on the rack, the liquids should not touch it. Add less water, if necessary, to avoid touching the bird. Cover the chicken with foil to create a "steam room". Place it in the oven and let it roast at 300F for 1.5 hours. Meanwhile, prepare the mango sauce (recipe above). After 1.5 hours, check your chicken. Remove the foil and check the temperature for doneness. If done, turn the heat back up to 450F and roast for another 5 minutes. BE SURE TO CHECK THE CHICKEN AT THIS POINT TO AVOID OVER-ROASTING IT OR BURNING IT! When finished, take the chicken out of the oven and let it rest for 10 minutes before carving.

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.

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Top Asked Questions

How to cook chicken with fennel and garlic?
Preheat oven to 450 ° F. Toss together fennel wedges, garlic, and 1 tablespoon oil on a large rimmed baking sheet. Season with salt and pepper. Roast 10 minutes. Toss together fennel seed, coriander, and lemon zest in a bowl. Season with salt and pepper. Rub chicken with 1 tablespoon oil, then spice mixture.
How to make fennel Parmesan?
Watch how to make this recipe. Preheat the oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes.
How long to roast chicken with fennel and roast in oven?
Roast until the chicken reaches an internal temperature of about 160°F and the fennel is tender and beginning to brown around the edges, about 30 minutes. Take the pan out of the oven and cover with aluminum foil.
How to cook fennel pesto in oven?
Directions. 1 Preheat the oven to 375 degrees F. 2 Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan.

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