Vanilla Roast Chicken With Fennel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

VANILLA ROAST CHICKEN WITH FENNEL



Vanilla Roast Chicken With Fennel image

Provided by Karen Kochevar

Categories     dinner, one pot, roasts, 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 tablespoons 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 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

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

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.

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.

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

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

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

More about "vanilla roast chicken with fennel recipes"

ONE PAN MEAL: ROASTED CHICKEN WITH FENNEL - FOOD …
one-pan-meal-roasted-chicken-with-fennel-food image
2018-03-22 For the chicken. Preheat the oven to 400°F. Place the fennel, shallots, lemon wedges, garlic, and thyme in a roasting pan or large baking …
From foodrepublic.com
Servings 4
Estimated Reading Time 1 min


CHICKEN AND FENNEL RECIPE - FOOD NETWORK
Transfer chicken to a plate. Pour off 1 tablespoon of the pan drippings and reserve; leave just enough oil in the skillet to evenly cover the bottom, discard the rest. Add the fennel, onions ...
From foodnetwork.com
Author Food Network Kitchen
Steps 5
Difficulty Easy


ROAST CHICKEN WITH FENNEL AND CARROTS - GOOD HOUSEKEEPING
2007-06-25 2 tbsp. fennel seeds Directions Prepare Roast Chicken Pieces as in steps 1 through 3, but add carrots, shallots, fennel wedges, and fennel seeds to …
From goodhousekeeping.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


ROASTED CHICKEN THIGHS WITH FENNEL AND ORANGE
STEP 1: Start by making the marinade: add 3 tablespoons oil, 6 cloves of garlic, 1 cup of orange juice and 1 cup of white wine. Add the chicken thighs, add salt and black pepper. Leave it a few hours or overnight. STEP 2: Clean the fennel and cut in quarters. Cut the orange in slices of half inch thickness. discard the extremities.
From italiankitchenconfessions.com


VANILLA ROAST CHICKEN WITH FENNEL - DINING AND COOKING
Ingredients 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 ¾ teaspoon kosher salt Freshly ground pepper to taste 3 tablespoons unsalted butter 1 tablespoon honey 2 teaspoons grated orange zest ¼ cup fresh orange juice 2 teaspoons fresh lemon juice 2 ½ teaspoons vanilla extract 4 …
From diningandcooking.com


ROASTED CHICKEN THIGHS WITH CITRUS AND FENNEL - CRAVING CALIFORNIA
2020-11-30 Pour the white wine into the pan and use a wooden spoon or whisk to scrape up all the flavor aka “fond” on the bottom of the pan. Pour over the chicken, fennel, and citrus. Step 3. Roast The Chicken, Fennel, and Citrus. Place the chicken, citrus, and fennel into a 350 F oven for 30-40 minutes. To serve, arrange the chicken thighs on a ...
From cravingcalifornia.com


ROASTED CHICKEN WITH FENNEL AND LEMON RECIPE | MYRECIPES
Preheat oven to 400°. Advertisement. Step 2. Rinse chicken inside and out, removing all inside parts; cut off any excess fat, and pat dry. Step 3. 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.
From myrecipes.com


ROAST FENNEL CHICKEN - CHATELAINE
Slice each half into 4 or 5 wedges. Arrange fennel and onion on bottom of a 9×13-inch (3-L) baking dish. Place chicken in a large bowl. Add oil and garlic, then sprinkle with dill, salt and ...
From chatelaine.com


ROAST CHICKEN WITH FENNEL, POTATOES, AND CITRUS RECIPE
2012-04-01 Step 1. Preheat oven to 450°. Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant and slightly darker, …
From bonappetit.com


ROAST CHICKEN & FENNEL RECIPE | EATINGWELL
Step 4. 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. Step 5. After the fennel has roasted for 10 minutes, stir in pine nuts and place the …
From eatingwell.com


WHOLE ROASTED CHICKEN WITH POTATOES, CARROTS & FENNEL
2020-04-22 Roughly chop all veggies into equal-sized pieces and place in the bottom of baking pan or cast-iron skillet. Drizzle with avocado or olive oil and season with 1 tbsp Italian seasoning and a pinch of salt and pepper. Preheat oven to 425. Remove chicken from packaging and pat dry with a paper towel.
From seasonedbysilvie.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


ROAST CHICKEN RECIPE WITH TURMERIC AND FENNEL - THE …
2016-10-07 Slice the fennel, onions, orange and lime. Set aside. Make the marinade. In a large bowl or deep dish, mix together the first six ingredients: olive oil, white wine, orange juice, lime juice, mustard and brown sugar. In a small bowl, mix together the spices: turmeric, garlic powder, coriander, paprika , salt and pepper.
From themediterraneandish.com


ROAST CHICKEN WITH FENNEL | METRO
Preheat the oven to 375°F (190°C). Stuff the chicken with the red onion, 2 garlic cloves, fennel fronds and fresh rosemary. Truss the chicken with trussing string or twine. Prepare a marinade with the olive oil, salt, pepper, paprika, chopped garlic clove and baste the chicken generously. Cook in the oven for about 30 minutes.
From metro.ca


ROASTED CHICKEN LEGS WITH FENNEL AND LEMON - WILLIAMS SONOMA
Preheat an oven to 425°F (220°C). Pat the chicken dry with paper towels and season generously with kosher salt and pepper. Heat a large cast-iron fry pan over medium-high heat for about 2 minutes. Pour in the oil and heat for about 1 minute. Add the chicken, skin side down, and sear, turning once, until deep golden brown, 2 to 3 minutes per side.
From williams-sonoma.com


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


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


BEST ROASTED CHICKEN WITH FENNEL AND TOMATOES RECIPE - HOW TO …
2020-01-22 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. Reduce oven temperature to 425°F. Add tomatoes and olives to baking sheet and toss to combine. Place chicken on top of vegetables. Roast 30 minutes.
From countryliving.com


SLOW-ROASTED FENNEL CHICKEN | CANADIAN LIVING
2011-08-15 Arrange fennel and lemon around chicken. Roast, skin side up, in 400°F (200°C) oven, basting occasionally, until juices run clear when chicken is pierced, about 1 hour. Transfer chicken and fennel to platter. Skim fat from pan and discard. With tongs, squeeze juice from lemon into drippings; return rinds to pan and whisk to combine. Pour over ...
From canadianliving.com


LEMON HERB ROASTED CHICKEN WITH GARLIC & FENNEL POTATOES
Place new potatoes, fennel, olive oil, the rest of the herbs and sliced garlic into the pot. Pour over stock and season to taste. Step 4. Place the rack in low position over vegetables and place chicken on top of rack. Pour 2 tablespoons lemon juice over chicken. Step 5. Close the lid and move slider to the COMBI-STEAM mode position.
From cookingcircle.com


ROAST CHICKEN WITH BRAISED FENNEL, TARRAGON AND LEMON
Gather all ingredients before starting the recipe. Pre-heat oven to 375°. Grate the zest from a whole lemon, finely slice 2 whole peeled cloves of garlic and trim and slice fennel into 1/2" slices. Set aside until ready to use. Spray the bottom of a medium sauté pan with vegetable oil and heat the pan over medium high heat for 2-3 minutes.
From inspiredcuisine.ca


ROASTED CHICKEN AND FENNEL IN A CITRUS PAN SAUCE
2020-12-19 Instructions. Pre-heat oven to 400 degrees F. Remove the fronds from the fennel and set aside for garnishing the finished dish. Cut the bulbs of fennel into quarters and then cut each quarter, lengthways, into 3. Toss with olive oil, salt and pepper and place into a large roasting pan. In a small bowl whisk together the Dijon and grainy ...
From thefuzzyartichoke.com


SHEET PAN ROAST CHICKEN THIGHS WITH FENNEL AND POTATOES » …
1 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. 2 Bake, turning vegetables halfway, for 35 to 40 minutes or until vegetables are ...
From saskatchewanchicken.ca


ROAST CHICKEN WITH LEMONS AND FENNEL RECIPE | PBS FOOD
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 ...
From pbs.org


ROAST CHICKEN WITH FENNEL AND OLIVES - COOKING FOR KEEPS
2014-10-01 Place chicken on roasting rack and cook for 25 minutes. Reduce the heat to 375 degrees and add sliced fennel and olives to potatoes. Cook another 50-60 minutes until chicken is cooked through. Tossing the vegetables a couple time throughout the process. The internal temperature should be 165 degrees and any juices from the chicken should be clear.
From cookingforkeeps.com


ROASTED CHICKEN AND FENNEL | HEALTHY RECIPES | WW CANADA
Enjoy a tasty and healthy recipe. Learn how to make Roasted Chicken and Fennel.
From weightwatchers.com


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


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


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


SHEET PAN ROAST CHICKEN THIGHS WITH FENNEL AND POTATOES
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 tender and chicken is cooked through. Garnish with fennel fronds and serve with lemon wedges.
From weheartlocalbc.ca


ROAST CHICKEN WITH FENNEL & PRESERVED LEMON RECIPE - EATINGWELL
Step 4. Place the chicken, breast-side up, on a wire rack in a roasting pan. Roast for 20 minutes. Step 5. Reduce oven temperature to 425°. Continue roasting until an instant-read thermometer inserted in the thickest part of a thigh without touching …
From eatingwell.com


VANILLA ROAST CHICKEN WITH FENNEL - DINING AND COOKING
Ingredients 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 ¾ teaspoon kosher salt Freshly ground pepper to taste 3 tablespoons unsalted butter 1 tablespoon honey 2 tablespoons grated orange zest ¼ cup fresh orange juice 2 teaspoons fresh lemon juice 2 ½ teaspoons vanilla extract 4 …
From diningandcooking.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


HERB ROASTED CHICKEN WITH FENNEL | BILLI'S KITCHEN
2020-07-05 Instructions. Preheat oven to 220°C (425°F). Using a casserole dish, pour 1 tablespoon of olive oil and add fennel, carrots, and potatoes. Season with salt, pepper, and dried oregano. Add 1 & 1/2 tablespoon of olive oil and mix to make sure the vegetables are evenly coated. Place the pan in the middle of the oven.
From billiskitchen.com


ROASTED LEMON & FENNEL CHICKEN THIGHS - A SAUCY KITCHEN
2022-02-13 Instructions. Preheat oven to 425° F/220°C. Lightly oil a baking sheet or roasting pan. Add everything except the paprika, thighs and the lemon slices to the roasting dish. Gently toss the ingredients in oil and roast for 15-20 minutes. While the potatoes are roasting prep your chicken thighs.
From asaucykitchen.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 STUFFED WITH FENNEL AND GARLIC RECIPE - BON APPéTIT
2009-09-27 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 ...
From bonappetit.com


Related Search