Roast Chicken With Fennel And Spring Onions Food

BAKED CHICKEN, POTATOES, AND FENNEL

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.

SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION

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.

ROAST CHICKEN WITH FENNEL

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.

PERFECT ROAST CHICKEN

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.

ROAST CHICKEN WITH FENNEL & OLIVES

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.

BEST ROASTED CHICKEN YOU'LL EVER HAVE!!

Steps:

• Preheat oven to 450.
• Wash and completely dry the chicken, inside and out, (this is the key, you do not want the bird to steam).
• Sprinkle liberally with freshly cracked pepper and Kosher or Sea salt (if all you have is table salt use only a little).
• Place in a roasting pan sprayed w/ a tiny amount of oil.
• Roast uncovered in a 450 oven for one hour.
• Let the chicken rest 15 minutes on a cutting board.
• Slice chicken and serve with the pan juices.

ROAST CHICKEN WITH LEMONS AND FENNEL

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.

SPRING ONE-POT ROAST CHICKEN

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.

BRAISED FENNEL WITH ONIONS AND PEPPERS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add fennel, onion, and bell pepper and saute 6 minutes, stirring occasionally. You want to make sure all of the veggies get a chance to be on the bottom of the pan. At this stage, you will have a little bit of caramelization, but if you see too much browning your heat is probably too high.
• Place the fennel seeds on a cutting board and gently press on them with the back of a chef's knife or rolling pin. You want to lightly break the seeds to release their flavor but not break them to bits or powder. Add broth and next four ingredients (broth through garlic).
• Cover, reduce heat, and simmer 15-20 minutes or until vegetables are tender. Stir in basil and fennel fronds.

ROAST CHICKEN STUFFED WITH FENNEL AND GARLIC

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.

SHEET PAN ROAST CHICKEN THIGHS WITH FENNEL AND POTATOES

Steps:

• 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 tender and chicken is cooked through. Garnish with fennel fronds and serve with lemon wedges.

DELICIOUS THYME ROASTED CHICKEN AND FENNEL

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!