Roasted Chicken and Fennel

4
Servings
15m
Prep Time
90m
Cook Time
1h 45m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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