Whole Roasted Balsamic Chicken With Fennel And Brussels Sprouts Recipe

Name: Whole Roasted Balsamic Chicken With Fennel And Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 4-lb chicken (giblets and neck bone removed), washed and scrubbed; coarse kosher salt; 1/4 cup balsamic vinegar; 2 tablespoons extra virgin olive oil; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon lemon zest; 2 tablespoons Dijon mustard; 3 garlic cloves, minced; 1/2 tablespoon sea salt; 1/2 teaspoon freshly ground black pepper; 2 fennel bulbs, outer layers removed and chopped (keep the core in tact so the fennel chunks stay together); 2 cups Brussels sprouts, outer layers removed and cut horizontally in half; sea salt; freshly ground black pepper; extra virgin olive oil; 1/2 cup water; 1/2 teaspoon arrowroot; 1 tablespoon fresh flat leaf parsley, finely chopped

Servings: persons

1 4-lb chicken (giblets and neck bone removed), washed and scrubbed
coarse kosher salt
1/4 cup balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
2 tablespoons Dijon mustard
3 garlic cloves, minced
1/2 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
2 fennel bulbs, outer layers removed and chopped (keep the core in tact so the fennel chunks stay together)
2 cups Brussels sprouts, outer layers removed and cut horizontally in half
sea salt
freshly ground black pepper
extra virgin olive oil
1/2 cup water
1/2 teaspoon arrowroot
1 tablespoon fresh flat leaf parsley, finely chopped

1
Place the clean whole chicken in a large bowl or baking pan. With sharp kitchen sheers, remove the backbone and thigh bones.
2
For the marinade, mix together balsamic vinegar, olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt and pepper in a small bowl. Rub the marinade all over the chicken and let the chicken rest for at least 1 hour. With a spoon, scoop the marinade over the chicken from time to time. In the meantime, put the fennel and Brussels sprouts in a big bowl. Lightly season them with salt and pepper and toss with a drizzle of olive oil.
3
Preheat the oven to 450 degrees F.
4
On the bottom layer of the roasting pan, evenly distribute the fennel and Brussels sprouts. Place the chicken on top of veggies and cover the pan with aluminum foil. Reserve the leftover marinade.
5
Roast the chicken for 25 minutes. Take off the foil and roast for another 20 minutes or so. If you see the chicken browning too fast, place the foil back over the chicken. The internal temperature of the chicken thighs should reach 165 degrees F. When you take the chicken out of the oven, cover it in foil and let the chicken rest for 20 minutes before serving to let the juices redistribute throughout the chicken and finish cooking. Sprinkle the roasted chicken and veggies with parsley.
6
In a small saucepan, add the reserved marinade and water. Whisk in arrowroot and simmer the mixture for a few minutes. Taste and adjust the seasoning accordingly. Serve with chicken.

231

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 18 ingredients. The key ingredients include: 1 4-lb chicken (giblets and neck bone removed), washed and scrubbed, coarse kosher salt, 1/4 cup balsamic vinegar, 2 tablespoons extra virgin olive oil, and more.

Yes, Whole Roasted Balsamic Chicken With Fennel And Brussels Sprouts 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.

Whole Roasted Balsamic Chicken With Fennel And Brussels Sprouts

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