Roasted Chicken With Fennel Recipes

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:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

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:

• 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.

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!

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!

Steps:

• Preheat the oven to 425
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.