Roast Chicken With Fennel And Spring Onions Recipes

Steps:

• Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
• Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
• Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.

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.

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.

Steps:

• Preheat oven to 425°F. Rinse chicken; pat dry with paper towels. Rub chicken with 1 tablespoon oil; sprinkle with salt and pepper. Place in center of large rimmed baking sheet. Roast 15 minutes.
• Meanwhile, toss potatoes, carrots, and fennel with remaining 3 tablespoons olive oil in large bowl to coat. Crumble oregano in small bowl; mix in garlic powder. Sprinkle all but 1/4 teaspoon oregano mixture over vegetables; toss to coat.
• Arrange vegetables around chicken on baking sheet. Sprinkle chicken with remaining 1/4 teaspoon oregano mixture. Roast chicken and vegetables until cooked through and golden, brushing chicken once with any pan juices and turning vegetables over once with spatula, about 1 hour. Arrange chicken and vegetables on platter; garnish with reserved fennel fronds. Scrape any pan juices into bowl and serve alongside.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Remove any string from the chicken and sit in a large roasting tin or a baking dish, with plenty of space around it.
• Mash 2 tbsp of the mascarpone with the lemon zest, 1 tbsp of the tarragon and some seasoning. Slip your hand beneath the chicken skin to pull it away from the meat, then spread the mixture beneath the skin in a thin layer. Spoon another 3 tbsp mascarpone into the cavity of the chicken, to melt in with the roasting juices and enrich the sauce later on. Rub 2 tbsp olive oil into the skin, season well with sea salt, then loosely tie the legs together with butcher's string. Roast for 20 mins.
• Aarrange the potatoes and the garlic around the chicken, drizzle over another 1 tbsp oil and cook for another 30 mins.
• Toss the radishes and whole spring onions into the dish, in and around the potatoes, coating everything in the fat, then roast for another 25 mins. The potatoes and radishes will be golden and tender, and the chicken should be cooked through. Remove the chicken from the tin, cover loosely with foil and leave to rest.
• Pour off or spoon away the excess oil from the tin. Stir the remaining mascarpone (about 150g) with the stock in a jug until lump-free, then pour into the tin and bubble on the hob for few minutes, stirring to coat the potatoes and veg. Squeeze over some lemon juice and season.
• Stir in the peas, spring greens and most of the remaining tarragon, and bubble for a few more minutes until bright green. Sit the chicken back in the middle of the tin to serve and scatter over the reserved tarragon.

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.