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
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 FENNEL BAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
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
CAST-IRON ROAST CHICKEN WITH FENNEL AND CARROTS
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
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.
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.
DELICIOUS THYME ROASTED CHICKEN AND FENNEL
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
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
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
SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES
Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.
Provided by Yewande Komolafe
Categories dinner, easy, weeknight, one pot, poultry, roasts, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
- Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
- While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
- Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.
BAKED CHICKEN, POTATOES, AND FENNEL
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
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 STUFFED WITH FENNEL AND GARLIC
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
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
VANILLA ROAST CHICKEN WITH FENNEL
Provided by Karen Kochevar
Categories dinner, one pot, roasts, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Place reserved fennel ribs in 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 4 plates. Season to taste, and serve immediately.
Nutrition Facts : @context http, Calories 920, UnsaturatedFat 38 grams, Carbohydrate 18 grams, Fat 63 grams, Fiber 5 grams, Protein 63 grams, SaturatedFat 20 grams, Sodium 647 milligrams, Sugar 11 grams, TransFat 1 gram
More about "roasted chicken with fennel recipes"
ROASTED CHICKEN WITH FENNEL AND LEMON RECIPE
From myrecipes.com
5/5 (1)Total Time 1 hr 20 minsServings 4
- Combine chopped oregano, marjoram, minced garlic, and 1 teaspoon olive oil in a small bowl. Place chicken in a large roasting pan on a roasting rack, breast side up. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between the skin and meat. Place oregano mixture beneath skin on breasts and drumsticks.
- Pour wine over chicken and into the pan. Rub the inside cavity of chicken with lemon, squeezing juice over and around outside of chicken. Place lemon halves, 2 fennel pieces, smashed garlic cloves, and sprig of oregano in cavity of chicken. Add 1 cup water to pan. Add remaining fennel and fronds to bottom of pan. Pour remaining 2 teaspoons olive oil over breast, and add salt and pepper.
ROAST CHICKEN & FENNEL RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 50 minsCategory Healthy Chicken RecipesCalories 387 per serving
- Meanwhile, place rosemary, lemon zest, garlic, pepper and salt together on a cutting board. Rock a chef's knife through the ingredients until they are minced into a fine paste. Transfer the paste to a small bowl and combine with 1 teaspoon oil. Rub the paste all over drumsticks.
- Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the drumsticks; cook, turning occasionally, until browned on all sides, 4 to 5 minutes.
ONE PAN MEAL: MAKE ROASTED CHICKEN WITH FENNEL
From foodrepublic.com
Servings 4Estimated Reading Time 1 min
CHICKEN AND FENNEL RECIPE - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 5Difficulty Easy
CLEMENTINE ROAST CHICKEN WITH FENNEL AND HONEY
From pardonyourfrench.com
LEMON HERB ROASTED CHICKEN WITH GARLIC & FENNEL POTATOES
From cookingcircle.com
ITALIAN CHICKEN SAUSAGE AND ROASTED FENNEL - A SPICY PERSPECTIVE
From aspicyperspective.com
ONE-PAN ROASTED CHICKEN WITH POTATOES AND FENNEL
From intoxicatedonlife.com
PAN-ROASTED CHICKEN WITH FENNEL, LEEKS AND CREAM - WILLIAMS …
From williams-sonoma.com
BEST ROAST CHICKEN WITH TARRAGON-BRAISED FENNEL RECIPE
From countryliving.com
ROAST CHICKEN RECIPE WITH TURMERIC AND FENNEL - THE …
From themediterraneandish.com
ROASTED CHICKEN WITH FENNEL, PEPPER, AND ONION - BEYOND KIMCHEE
From beyondkimchee.com
INA GARTEN'S PERFECT ROAST CHICKEN - RECIPE DIARIES
From recipe-diaries.com
ROASTED CHICKEN OTTOLENGHI STYLE WITH FENNEL AND …
From perfectlyprovence.co
ROAST CHICKEN THIGHS WITH CARROTS AND FENNEL - LIVE LIFE
From livelifelovefood.com
CAST-IRON ROAST CHICKEN WITH FENNEL AND CARROTS RECIPE - BON …
From bonappetit.com
ROAST CHICKEN & FENNEL WITH CLEMENTINES & OLIVES
From thelemonapron.com
ROASTED CHICKEN WITH CARROTS, FENNEL, AND ONION - FOR THE LOVE OF …
From fortheloveofcooking.net
BEST ROASTED CHICKEN WITH FENNEL AND TOMATOES RECIPE - HOW TO …
From countryliving.com
ROAST FENNEL CHICKEN - CHATELAINE
From chatelaine.com
ROASTED CHICKEN PIECES WITH BALSAMIC FENNEL | CANADIAN LIVING
From canadianliving.com
RECIPE: ROASTED CHICKEN THIGHS WITH FENNEL & LEMON | KITCHN
From thekitchn.com
SHEET PAN ROAST CHICKEN THIGHS WITH FENNEL AND POTATOES
From chicken.ca
ROASTED CHICKEN THIGHS WITH CITRUS AND FENNEL - CRAVING CALIFORNIA
From cravingcalifornia.com
BEST FENNEL ROASTED CHICKEN AND PEPPERS RECIPE - HOW TO MAKE …
From goodhousekeeping.com
ROAST CHICKEN WITH FENNEL | METRO
From metro.ca
OVEN-ROASTED ORANGE CHICKEN WITH FENNEL - FOOLPROOF LIVING
From foolproofliving.com
ROAST CHICKEN WITH FENNEL, POTATOES, AND CITRUS RECIPE - BON APPéTIT
From bonappetit.com
LEMON HERB ROASTED CHICKEN WITH GARLIC & FENNEL POTATOES
From cookingcircle.com
ROASTED CHICKEN WITH FENNEL & POTATOES - RECIPES | PAMPERED …
From pamperedchef.com
PERFECT ROAST CHICKEN WITH CITRUS AND FENNEL - CUCINABYELENA
From cucinabyelena.com
ROAST CHICKEN WITH FENNEL SEEDS AND ROSEMARY - FOOD TO LOVE
From foodtolove.co.nz
ITALIAN ROAST CHICKEN WITH FENNEL | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
TOP RATED FENNEL RECIPES - THERESCIPES.INFO
From therecipes.info
ROAST CHICKEN WITH FENNEL & PRESERVED LEMON RECIPE | EATINGWELL
From eatingwell.com
ONE-TIN ROAST CHICKEN WITH FENNEL, LEMON, SHALLOTS, GARLIC
From thehappyfoodie.co.uk
ROASTED CHICKEN WITH FENNEL & POTATOES - RECIPES | PAMPERED …
From pamperedchef.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love