Vanilla Roast Chicken With Fennel Recipe

Name: Vanilla Roast Chicken With Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium fennel bulbs, trimmed, cut in half lengthwise and then across into 1/4-inch-thick slices, 3 ribs reserved; 1 4- to 4 1/2-pound chicken; 3/4 teaspoon kosher salt; Freshly ground pepper to taste; 3 tablespoons unsalted butter; 1 tablespoon honey; 2 teaspoons grated orange zest; 1/4 cup fresh orange juice; 2 teaspoons fresh lemon juice; 2 1/2 teaspoons vanilla extract; 4 teaspoons extra-virgin olive oil; 1 clove garlic, peeled and minced; 1/2 cup dry white wine

Servings: persons

2 medium fennel bulbs, trimmed, cut in half lengthwise and then across into 1/4-inch-thick slices, 3 ribs reserved
1 4- to 4 1/2-pound chicken
3/4 teaspoon kosher salt
Freshly ground pepper to taste
3 tablespoons unsalted butter
1 tablespoon honey
2 teaspoons grated orange zest
1/4 cup fresh orange juice
2 teaspoons fresh lemon juice
2 1/2 teaspoons vanilla extract
4 teaspoons extra-virgin olive oil
1 clove garlic, peeled and minced
1/2 cup dry white wine

1
Preheat the oven to 425 degrees.
2
Place the reserved fennel ribs in the cavity of the chicken, and truss if desired.
3
Season with 1/2 teaspoon salt and pepper, and place in roasting pan.
4
Melt butter in a small saucepan over low heat.
5
Stir in honey, zest, juices and extract.
6
Brush the chicken all over with vanilla mixture, place the chicken on its side and roast 15 minutes.
7
Turn chicken on its other side, baste with pan drippings and roast 15 minutes more.
8
Meanwhile, heat the oil in a large skillet over medium-low heat, and saute the garlic until soft, about 3 minutes.
9
Add the fennel, and saute over medium heat until softened and golden, about 15 minutes.
10
Season with 1/4 teaspoon salt and pepper.
11
Remove chicken from the oven, place breast side up and reduce the oven temperature to 375 degrees.
12
Spoon the fennel around the chicken, and pour wine over the fennel.
13
Return chicken to the oven, and roast, basting with pan drippings every 10 minutes, until the juices run clear when the chicken is pricked in the thickest part of the thigh, about 35 to 45 minutes.
14
If chicken browns too quickly during roasting, cover loosely with aluminum foil.
15
To serve, remove the fennel from the pan with a slotted spoon, and divide among 4 plates.
16
Carve the chicken, and divide the meat among the plates.
17
Season to taste, and serve immediately.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 medium fennel bulbs, trimmed, cut in half lengthwise and then across into 1/4-inch-thick slices, 3 ribs reserved, 1 4- to 4 1/2-pound chicken, 3/4 teaspoon kosher salt, Freshly ground pepper to taste, and more.

Yes, Vanilla Roast Chicken With Fennel 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.

Vanilla Roast Chicken With Fennel

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