Dinner

Fennel & Garlic Roast Chicken and Potatoes

Infused with lemon, garlic, and balsamic, this Sunday roast is sure to become a new favorite. Hint: If your family has extra-hearty appetites, consider baking up two chickens, doubling the seasoning, for meatier meals all week.

Yields

4 - 4 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 1 roasting chicken 8-9 lbs.
  • 2 tbsp. olive oil
  • 2 tsp. fennel seeds finely crushed
  • 1 1/2 tsp. dried Italian seasoning
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/4 + 1/8 tsp. pepper
  • 1 lemon quartered
  • 4 cloves garlic crushed
  • 2 tbsp. balsamic vinegar
  • 6 Yukon gold potatoes 1 1/2 lbs., each cut into 8 chunks

Instructions

Heat oven to 400°F. Grease large roasting pan and large rimmed baking sheet.

Place chicken in roasting pan; brush with 1 tbs. oil.

Combine fennel seeds, 1 tsp. seasoning, 3/4 tsp. salt, garlic powder, and 1/4 tsp. pepper and sprinkle inside and over outside of chicken.

Fill cavity with lemon quarters and garlic cloves; truss if desired.

Roast chicken for 1 hr., 55 min., or until no longer pink near bones, brushing with vinegar during last 20 min. of cooking time. 

Let chicken stand until cool enough to handle, but still warm.

Meanwhile, in a bowl, toss potatoes with remaining 1 Tbs. oil, 1/2 tsp. seasoning, 1/4 tsp. salt, and 1/8 tsp. pepper; spread over baking sheet. 

Roast potatoes, turning over halfway through cooking time, until tender, about 30 min. 

Remove skin and wings from chicken; reserve with pan juices for stock.

Remove meat from chicken; reserve carcass for stock and 6 cups chicken meat for remaining recipes.

Serve remaining chicken meat with potatoes and, if desired, a salad.

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