Chicken With Garlic, Anchovies and Rosemary and Baked Fennel
Recipe: #16027
November 20, 2014
Categories: Chicken, Fennel, Sunday Dinner Oven Roast, Gluten-Free, High Protein, No Eggs, Whole Chicken, more
"This is from a feature in our local/state paper encourage the use of goods produced in this state. Times are estimated and PLEASE NOTE YOU NEED TO START THIS THE DAY BEFORE IT HAS A 24 HOUR MARINATION TIME."
Original is 4 servings
Ingredients
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- STUFFING
Nutritional
- Serving Size: 1 (676.6 g)
- Calories 685
- Total Fat - 22.9 g
- Saturated Fat - 13.8 g
- Cholesterol - 1200 mg
- Sodium - 441.9 mg
- Total Carbohydrate - 25.1 g
- Dietary Fiber - 5.2 g
- Sugars - 11 g
- Protein - 93 g
- Calcium - 132.6 mg
- Iron - 14.5 mg
- Vitamin C - 58.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Pierce the chicken in 16 places with a sharp knife and insert in each spot the slivers of garlic, rosemary sprigs and a anchovies.
Step 2
Squeeze over the lemon juice and spread over the creme fraiche and cover with plastic and refrigerate for 24 hours.
Step 3
Combine the stuffing ingredients and stuff the chicken.
Step 4
After seasoning, roast the chicken at 180C for 1 hour, then add the fennel, drizzled with a little oil and cook with the chicken for another 30 to 45 minutes (internal temperature should be 180F/82C at the thickest part - suggest the thigh).
Tips
No special items needed.
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