Fennel Garlic Roasted Chicken and Potatoes

I love the combination of fennel and garlic and a slow roasted chicken.   Just typing it now is making me want to go to the fridge and pull out the left overs.  Just yummy!  This is a very easy one pot roasted chicken recipe that doesn't take a lot of hands on time but comes out tasting like it did!!

Ingredients

5lb Chicken

5-6 thin skin potatoes

1 onion

3 Tb Fennel Seeds

3 cloves Garlic

1 Tb + 1 tsp Salt

1/4 cup Olive Oil

 

Equipment:
 

Heavy Cast Iron Pot:  I have a very loved Le Crueset that I use but any heavy oven safe pot will do (no teflon coated).  If you don't have one you can use a baking dish. 

Mortar and Pestle:  One of my new favorite kitchen gadgets of yore.  I'm sure not all of you have one of these (why would you?).  If not just chop up garlic and mix with garlic, salt and oil.  When adding the fennel seed to the mixture run between fingers to break open the seeds a big.  Mix all together.

 

Cutting Board/ Sheet Pan:  This is my favorite set up for cutting up a roasted chicken or any other cut of meat that is sure to send fatty liquid onto my counter.  I know a lot of people suggest using a cutting board with a well but those inevitably overflow.  Just get a sheet pan put a few paper towels onto it and then a cutting board that fits into the sheet pan on top.  Voila!  Clean counter!!

Sharp Knife: For obvious reasons!

 

Directions

 

1. Preheat oven to 425 degrees and pull out chicken.  Remove giblets and pat dry. ( No rinsing the chicken, read about that here).

 



 

 

2. Slice up onions and spread onto the bottom of pan or dish. Quarter potatoes and spread on top of onions.

 

3. Using the mortar and pestle crush garlic and salt into a paste. Add seeds and and crush just to release aroma. Add oil to create a paste. (if not using a mortar and pestle see the equipment not above)

4. Spread paste liberally all over the outside and inside of chicken. Tie the legs together (don't worry about getting fancy and put on top of the potatoes in the pot. Cook at 425 degrees for 1 1/2 to 2 hours with out a lid until the internal temperature reaches 165 degrees in the breast and 175 degrees in the thigh or until the juices run clear when pricked.



5. Set up carving board set up. (See equipment for set up) and pull chicken out to rest on the cutting board for 15 minutes.

 

6. Give potatoes and onions a good stir to coat in fennel and garlic chicken fat. Remove with a slotted spoon to serving platter, taste and sprinkle with salt if needed.



7. Slice up chicken and serve with the potatoes and a simple greens salad topped with your favorite vinaigrette. 



Don't forget to save the carcass to make the best Chicken Stock ever!!