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Ingredients
for
4
Roast Chicken with Lemon and Fennel
40 min., ready in 2 h.
Time:
Ingredientsfor
- Ingredients
- 6 Tbsps olive oil
- 1 chicken (ready to cook, about 1.4 kg)
- salt
- freshly ground peppers
- 1 untreated lemon
- 2 Fennel bulb
- 200 grams shallots
- 2 garlic cloves
- 400 milliliters chicken stock
- 1 tsp fennel seeds
- 2 Tbsps freshly chopped parsley
Preparation
1.
Preheat the oven to 180°C (approximately 350°F). Brush a roasting pan with 1 tablespoon olive oil. Rinse the chicken, pat dry and sprinkle the cavity with salt and pepper. Rinse the lemon, pat dry and cut into wedges.
2.
Rinse, trim and halve the fennel. Add shallots, halved garlic cloves, lemon and fennel to the roasting dish and place the chicken on top. Drizzle with 1 tablespoon olive oil and bake 20 minutes.
3.
Mix the stock with the remaining olive oil, fennel seeds and parsley and baste the chicken with the mixture several times until cooked through, 50-60 minutes. Season the pan juices to taste and serve with the chicken and vegetables.