Chicken Roasted With Fennel And Green Olives Recipe

Name: Chicken Roasted With Fennel And Green Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3 1/2-pound roasting chicken, washed and dried well; 1 teaspoon lemon zest, finely chopped; 2 cloves garlic, finely chopped; 1 teaspoon crushed or coarsely ground fennel seeds; 1 tablespoon finely chopped parsley; 1 1/4 teaspoons salt; 1/2 teaspoon freshly ground pepper; 3 to 4 tablespoons olive oil; 1 lemon, quartered; ⅓ cup picholine olives (or any firm, unpitted green olive), cracked with the flat of a chef's knife; Dried fennel branches (optional)

Servings: persons

1 3 1/2-pound roasting chicken, washed and dried well
1 teaspoon lemon zest, finely chopped
2 cloves garlic, finely chopped
1 teaspoon crushed or coarsely ground fennel seeds
1 tablespoon finely chopped parsley
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
3 to 4 tablespoons olive oil
1 lemon, quartered
⅓ cup picholine olives (or any firm, unpitted green olive), cracked with the flat of a chef's knife
Dried fennel branches (optional)

1
Preheat the oven to 400 degrees.
2
Split the chicken in half, slicing only through the backbone and removing it, or ask your butcher to do this.
3
In a small bowl, combine the lemon zest, garlic, fennel seeds and parsley with one teaspoon of salt, a quarter teaspoon of freshly ground pepper and two tablespoons olive oil.
4
Rub three-quarters of the resulting paste evenly under the skin of the chicken, including the thighs, being careful not to tear the skin.
5
Rub the remaining paste on the underside of the chicken.
6
Squeeze the juice of the lemon quarters on the cut surfaces and save the lemon.
7
Choose a baking dish that snugly accommodates the butterflied chicken.
8
Oil the pan lightly and scatter half of the olives, the lemon quarters and the fennel branches (if used) about the pan.
9
Place the chicken skin-side up in the dish with the wing tips tucked under.
10
Brush lightly with oil, sprinkle with salt and pepper to taste and scatter the remaining olives over the chicken.
11
Place the chicken, uncovered, on the middle rack of the oven.
12
Roast the chicken, basting every 15 minutes, until it is golden brown and the joints move freely.
13
The chicken is done when the internal temperature reads 170 degrees, about one hour.

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3 1/2-pound roasting chicken, washed and dried well, 1 teaspoon lemon zest, finely chopped, 2 cloves garlic, finely chopped, 1 teaspoon crushed or coarsely ground fennel seeds, and more.

Yes, Chicken Roasted With Fennel And Green Olives falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Roasted With Fennel And Green Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions