Fennel-Rubbed Chick-Etta Recipe

Name: Fennel-Rubbed Chick-Etta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons fennel seeds; 1 (3 1/2-4-pound) chicken, halved, or 4 pounds chicken legs (thigh and drumstick); Kosher salt, freshly ground pepper; 8 ounces bacon, finely chopped; 2 garlic cloves, finely grated; 1 cup coarsely chopped parsley; 1/4 cup olive oil; 2 teaspoons finely grated lemon zest; 1 teaspoon finely chopped thyme; 1/2 teaspoon crushed red pepper flakes; A spice mill or a mortar and pestle

Servings: persons

2 teaspoons fennel seeds
1 (3 1/2-4-pound) chicken, halved, or 4 pounds chicken legs (thigh and drumstick)
Kosher salt, freshly ground pepper
8 ounces bacon, finely chopped
2 garlic cloves, finely grated
1 cup coarsely chopped parsley
1/4 cup olive oil
2 teaspoons finely grated lemon zest
1 teaspoon finely chopped thyme
1/2 teaspoon crushed red pepper flakes
A spice mill or a mortar and pestle

1
Toast fennel seeds in a dry small skillet over medium, tossing occasionally, until fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in spice mill or with mortar and pestle.
2
Pat chicken dry and sprinkle with half of fennel; season generously with salt and pepper; set aside.
3
Preheat oven to 425u00b0F. Cook bacon in a large ovenproof skillet over medium heat, stirring occasionally, until bacon is crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Pour off all but 3 Tbsp. bacon fat; reserve for another use. Increase heat to medium-high and carefully place chicken halves, skin side down, in skillet, pressing down so skin makes good contact with surface of pan. Cook until skin is golden brown and starting to crisp, about 5 minutes. Turn chicken; transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165u00b0F, 35-40 minutes. Transfer chicken to a cutting board and let rest 10 minutes.
4
While chicken rests, add garlic, parsley, oil, lemon zest, thyme, red pepper flakes, and remaining fennel to bowl with bacon. Mix well; season with salt and pepper.
5
Serve chicken drizzled with pan juices and topped with bacon mixture.

579

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: 2 teaspoons fennel seeds, 1 (3 1/2-4-pound) chicken, halved, or 4 pounds chicken legs (thigh and drumstick), Kosher salt, freshly ground pepper, 8 ounces bacon, finely chopped, and more.

Yes, Fennel-Rubbed Chick-Etta 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!

Fennel-Rubbed Chick-Etta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions