- 1-5 lb roast chicken
- 3 tablespoons butter, softened
- 1 teaspoon fennel fronds
- 1 lemon + 1 teaspoon lemon zest
- 2 large potatoes cut into wedges
- ½ cup Spanish olives
- Fennel bulb, sliced thin
- 1 onion
- 3 garlic cloves
INSTRUCTIONS:
- Preheat oven to 450 degrees.
- Combine butter, fennel fronds and zest. Smother over chicken and under skin.
- Season chicken with salt and pepper.
- Place potato in the bottom of roasting pan. Place chicken on roasting rack and cook for 25 minutes.
- Reduce the heat to 375 degrees and add sliced fennel and olives to potatoes.
- Cook another 50-60 minutes until chicken is cooked through. Tossing the vegetables a couple time throughout the process. The internal temperature should be 165 degrees and any juices from the chicken should be clear.
- Let rest for 15 minutes before craving.
Source: Cooking For Keeps
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