Roast Chicken with Fennel and Lemon
Ingredients
- Ingredients
- 1 Roasted Chicken (about 1.4 kg or 3 lbs)
- salt
- freshly ground peppers
- 6 thyme
- 250 milliliters chicken stock
- 1 Tbsp honey
- 1 Tbsp sherry
- 2 Tbsps vegetable oil
- 3 lemons
- 2 small Fennel bulb
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the chicken and pat dry.
Rinse 1 lemon in hot water, grate the zest and mix half with 1 tablespoon oil and season with salt and pepper. Rub the chicken with the mixture. Cut the remaining lemon into strips and fill the chicken with it. Tie the legs together with kitchen string.
Rinse the fennel, trim and cut into quarters lengthwise. Cut out the tough part of the stem and cut into strips. Place in an ovenproof dish and place the chicken on top. Sprinkle with the thyme sprigs and bake in the preheated oven for about 50 minutes. During cooking, gradually pour in the stock and occasionally baste the chicken with the pan drippings.
Remove the chicken from the oven. Stir together the honey, sherry, remaining lemon zest and 1 tablespoon of oil. Brush the chicken with the glaze and return to the oven for about 5 minutes, until crispy at 250°C (approximately 475°F).
Serve the chicken on a platter garnished with the fennel.
