Roasted Chicken and Fennel
Recipe: #15702
November 08, 2014
Categories: Chicken, Fennel, Birthday, Fathers Day Mothers Day, Sunday Dinner, Oven Roast, Gluten-Free, Kosher, No Eggs, Non-Dairy, Wine, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"This great tasting roasted chicken recipe is one we enjoy quite often. It makes for a great Sunday dinner. I like to drizzle a bit of the juices left in the casserole dish over my chicken. The light tart flavours are just perfect!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (288.5 g)
- Calories 491.3
- Total Fat - 34.4 g
- Saturated Fat - 8.3 g
- Cholesterol - 206.3 mg
- Sodium - 181.4 mg
- Total Carbohydrate - 6.6 g
- Dietary Fiber - 1.2 g
- Sugars - 2 g
- Protein - 37.6 g
- Calcium - 37.9 mg
- Iron - 1.8 mg
- Vitamin C - 8.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
DIRECTIONS
Step 2
Toss the fennel, onion, garlic, olive oil and wine together in a 8” x 8” casserole dish.
Step 3
Cut the lime in half and squeeze the juice over the veggies; toss both squeezed lime pieces with the fennel mixture.
Step 4
Season the fennel mixture with celery salt and fresh ground pepper to taste.
Step 5
Place the rosemary sprigs on top of the veggies.
Step 6
Season both sides of the chicken with celery salt, garlic powder and pepper to taste and sprinkle with fennel weed. (I am quite generous with the seasonings here)
Step 7
Place the chicken pieces on top of the veggies and put the casserole dish in a preheated 375 degree Fahrenheit oven and roast for about 1 hour and 15 minutes to 1 hour and a half, until the chicken is golden brown and cooked through and the fennel is translucent and soft. This will depend on how thick the chicken pieces are.
Step 8
Enjoy!
Tips
No special items needed.
0 Reviews
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