Fennel Roasted Chicken

4-6

From the kitchen of Blue Hill Co-op

1 whole chicken

½ cup safflower oil, divided

1 fennel bulb, cleaned and sliced ½ inch thick

¼ teaspoon fennel seed, lightly toasted

¾ pound yellow onion, julienned

2 tablespoons lemon juice

1 tablespoon garlic, minced

1½ teaspoons salt

½ teaspoon black pepper

Preheat oven to 375°.


With the tip of a sharp knife, cut along both sides of the chicken cartilage at the end of the breastbone; remove cartilage. Turn the chicken, skin side up. Cut lengthwise down each side of the spine leaving the chicken in two pieces. Cut through the skin separating the thighs from the breast and slice through the joint of the thigh, repeat for the other side. You’ll be left with two legs/thigh pieces and two breasts/wings. 


Arrange the chicken, skin side up, in an oiled casserole dish. In a medium pot, heat ¼ cup oil and sauté onion, fennel, fennel seed, and garlic until caramelized. Add onion/fennel mixture to tray of chicken and add remaining oil, salt, and pepper. Cover with foil and cook in the oven for 30¬–45 minutes, until chicken is golden brown and the internal temp is 165°.

LOVE READING

edible MAINE?

You can have our exciting stories and beautiful images delivered right to your doorstep. Click HERE to purchase an annual subscription.

LOCAL FOOD NEWS,

SEASONAL RECIPES

AND EVENTS

DELIVERED FRESH

TO YOUR INBOX

Join the edible MAINE community!
 
SIGN UP NOW
for our e-newsletter and receive regular updates on local food issues, online exclusive stories, original recipes, sponsored buying guides and special issue sneak peeks.

Current Issue

No. 14 / Fall 2020

Recent Recipes

Almond Cornmeal Loaf

Almond Cornmeal Loaf

Coffee Caramel Sauce

Coffee Caramel Sauce

Thai-inspired Sweet and Sour Broth

Thai-inspired Sweet and Sour Broth

Wry Smile

Wry Smile

Salted Cider Mule

Salted Cider Mule

Maine Leaf Peeper

Maine Leaf Peeper

Hibernating Honey Bear

Hibernating Honey Bear

Cuddly Cabin

Cuddly Cabin

Buckwheat Crackers

Buckwheat Crackers

Triple Walnut Vinaigrette

Triple Walnut Vinaigrette

Warm Maine Crab Dip

Warm Maine Crab Dip

Blackberry Buckle

Blackberry Buckle

Recent eM Blog Posts

Header Logo 1.png
  • Email
  • Black Instagram Icon
  • Black Facebook Icon
  • Black Twitter Icon
 

Maine's award winning

food magazine

PO Box 11318

Portland, ME 04104

(207) 358-6112

hello@ediblemaine.com

MEMBER OF EDIBLE COMMUNITIES

NEARBY:

edible NEW HAMPSHIRE

edible GREEN MOUNTAINS

edible BOSTON

edible NUTMEG