Roast Chicken with Fennel

Source : Preheat Oven To 425 F Cut Off The Green Tops And The Bottoms Of Spring Onion Cut Spring Onions In Pieces About 1/2 Inch Cut The Green Fronds Off The F...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : April 27, 2022

Step:

  1. Preheat oven to 425°F. Cut off the green tops and the bottoms of spring onion.

    Roast Chicken with Fennel recipe step 1 photo
  2. Cut spring onions in pieces about 1/2 inch.

    Roast Chicken with Fennel recipe step 2 photo
  3. Cut the green fronds off the fennel.

    Roast Chicken with Fennel recipe step 3 photo
  4. Cut fennel in pieces about 1/2 inch.

    Roast Chicken with Fennel recipe step 4 photo
  5. Peel garlic.

    Roast Chicken with Fennel recipe step 5 photo
  6. Chop garlic.

    Roast Chicken with Fennel recipe step 6 photo
  7. Place all in pan.

    Roast Chicken with Fennel recipe step 7 photo
  8. Drizzle with olive oil and toss gently to combine.

    Roast Chicken with Fennel recipe step 8 photo
  9. Sprinkle with salt and pepper if desired.

    Roast Chicken with Fennel recipe step 9 photo
  10. CHICKEN: Place chicken in a bowl.

    Roast Chicken with Fennel recipe step 10 photo
  11. Cut off neck.

    Roast Chicken with Fennel recipe step 11 photo
  12. Cut off wings.

    Roast Chicken with Fennel recipe step 12 photo
  13. Conserve for stock.

    Roast Chicken with Fennel recipe step 13 photo
  14. Rub the outside with a coat olive oil.

    Roast Chicken with Fennel recipe step 14 photo
  15. Take a lemon and pierce with a fork a few times.

    Roast Chicken with Fennel recipe step 15 photo
  16. Place whole lemon in chicken cavity.

    Roast Chicken with Fennel recipe step 16 photo
  17. Can tie legs together, if desire.

    Roast Chicken with Fennel recipe step 17 photo
  18. Place chicken in pan with veggies. Roast 30 minutes.

    Roast Chicken with Fennel recipe step 18 photo
  19. BROTH: Take the green tops from green onions and slice.

    Roast Chicken with Fennel recipe step 19 photo
  20. Remove the soft part of the green fronds from fennel.

    Roast Chicken with Fennel recipe step 20 photo
  21. Cut one carrot, 3 small onions, garlic for broth.

    Roast Chicken with Fennel recipe step 21 photo
  22. Put chicken wings and neck in 4 cups water. Salt and pepper.

    Roast Chicken with Fennel recipe step 22 photo
  23. Add carrot, onions, and garlic.

    Roast Chicken with Fennel recipe step 23 photo
  24. Bring to boil, then reduce and simmer, while removing any excess fat with strainer.

    Roast Chicken with Fennel recipe step 24 photo
  25. Reduce oven temp after the 30 minutes to 375°F. Stir veggies well and roast for another 20 minutes or more until internal temperature reaches 165°F.

    Roast Chicken with Fennel recipe step 25 photo
  26. When ready, remove chicken from oven and cover in foil.

    Roast Chicken with Fennel recipe step 26 photo
  27. Remove veggies from oven (should be golden and caramelized) into large sauce pan.

    Roast Chicken with Fennel recipe step 27 photo
  28. Add 1/4 cup wine (if desired) to stock and simmer a few minutes.

    Roast Chicken with Fennel recipe step 28 photo
  29. Add the fennel and spring onion tops and 1 tbs olive oil.

    Roast Chicken with Fennel recipe step 29 photo
  30. Simmer until tender and begins to thicken. Add 1 to 1/2 cup of homemade stock to roasted vegetables. Remove bones from meat.

    Roast Chicken with Fennel recipe step 30 photo
  31. Layer the veggies and drizzle with some sauce on a platter.

  32. Remove foil and add chicken.

    Roast Chicken with Fennel recipe step 32 photo
  33. Serve additional veggies in broth in separate serving dish. *Adapted Andrea Reusing Roast Chicken with Fennel

    Roast Chicken with Fennel recipe step 33 photo

Ingredients

  1. 1 each whole organic chicken approximately 4lbs
  2. 3 tbsp extra virgin olive oil
  3. 1 each lemon
  4. 4 each large spring onions
  5. 2 each fennel
  6. 6 clove garlic
  7. 1 each carrot
  8. 3 each small onions
  9. 1/4 cup wine (optional)
  10. 4 cup water (to make stock from wings and neck)

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