Chicken With Lemon And Fennel Seeds Recipes

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ROAST CHICKEN WITH LEMONS AND FENNEL

Roasting is the easiest way to cook a chicken. For maximum browning, use a rimmed baking sheet instead of a high-sided roasting pan. Create a complete family-friendly meal by cooking vegetables like fennel alongside the bird.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 5



Roast Chicken with Lemons and Fennel image

Steps:

  • Preheat oven to 400 degrees. Place chicken on a large rimmed baking sheet; season with salt and pepper. Place a lemon half in cavity. Using kitchen twine, tie legs together. Add fennel and remaining lemons to sheet and toss with oil.
  • Roast until juices run clear when chicken is pierced between breast and leg, or an instant-read thermometer inserted into thickest part of a thigh (avoiding bone) registers 165, 60 to 70 minutes, basting chicken with pan juices and tossing fennel halfway through.
  • Transfer chicken to a platter and cover loosely with foil; let rest 10 minutes. Carve chicken. Serve with fennel and lemons.

Nutrition Facts : Calories 607 g, Fat 32 g, Fiber 8 g, Protein 59 g

1 chicken (3 1/2 to 4 pounds), rinsed and patted dry (liver and giblets discarded)
Coarse salt and ground pepper
2 lemons, halved or quartered
2 to 3 fennel bulbs (2 1/2 pounds total), cored, stalks discarded, and cut into 1-inch wedges
1 tablespoon olive oil

CHICKEN BREASTS WITH FENNEL AND LEMON

Lemon is chicken's best friend - stuffed whole inside a roasting bird with a sprig of rosemary; wrapped in foil, baked soft and puréed for a sauce, à la Jean-Georges Vongerichten; or tossed with fennel and egg yolk for a rich, tangy sauce as in this recipe from the food writer Marlena Spieler. It is a simple, rich and wonderfully elegant way to prepare the humble chicken breast. First, lightly brown the chicken and remove it from the pan. Add the fennel, wine, lemon zest, broth and a pinch of cinnamon (trust us) to the pan and bring it all to a boil, reducing until it thickens. Return the chicken to the pan and let it simmer while you beat a couple of egg yolks and some lemon juice together. Incorporate a bit of the pan sauce into the egg yolk mixture, then add it all to the pan. Cook a bit more until the sauce is creamy and your mouth waters with anticipation.

Provided by The New York Times

Categories     main course

Time 45m

Yield 4 servings

Number Of Ingredients 9



Chicken Breasts With Fennel and Lemon image

Steps:

  • Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve.
  • Lightly sprinkle chicken with salt. Put deep frying pan over medium-high heat, pour in oil and gently sauté chicken breasts, about two minutes per side, until they are about half-cooked. Remove from pan.
  • Pour off oil and discard, then add fennel, wine and lemon zest to pan. Bring to boil over high heat and cook until wine is reduced by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce sauce a bit.
  • Add chicken with its juices and cook for 2 or 3 minutes.
  • Meanwhile, in a small bowl, beat egg yolks with half the lemon juice (about 1 tablespoon), then ladle in about 1/4 cup of sauce. Mix well, then add to pan, mixing well. Cook over medium heat, stirring a bit, until sauce appears creamy. Taste and add more lemon juice, if you like.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 3 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 975 milligrams, Sugar 4 grams, TransFat 0 grams

1 lemon
1 1/2 pounds boneless, skinless chicken breasts
Salt to taste
2 tablespoons extra virgin olive oil
1 medium large fennel bulb, sliced lengthwise and cut in strips
1 1/2 cups dry white wine such as pinot grigio
1 cup chicken broth
1 pinch cinnamon (about 1/8 teaspoon)
2 egg yolks

CHICKEN WITH LEMON AND FENNEL SEEDS

Make and share this Chicken With Lemon and Fennel Seeds recipe from Food.com.

Provided by dicentra

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Chicken With Lemon and Fennel Seeds image

Steps:

  • Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper.
  • Add the chicken to pan, and cook 3 minutes on each side. Add wine, rind, juice, fennel seeds, and garlic.
  • Cover, reduce heat, and simmer mixture 5 minutes or until chicken is done.

Nutrition Facts : Calories 230.3, Fat 5.5, SaturatedFat 1, Cholesterol 98.7, Sodium 402.4, Carbohydrate 1.5, Fiber 0.2, Sugar 0.3, Protein 39.4

1 tablespoon olive oil
4 (6 ounce) boneless skinless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons dry white wine
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon fennel seed
1 garlic clove, crushed

CHICKEN BREASTS WITH FENNEL AND LEMON

From the NYTimes Jan 31, 2007. Very easy, relatively quick, and delicious. As the article said, it was like a burst of sunshine in the middle of winter.

Provided by Nolita_Food

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9



Chicken Breasts With Fennel and Lemon image

Steps:

  • Zest lemon and slice zest into matchstick. Juice lemon, strain and set aside.
  • Lightly salt chicken breasts. Put a deep frying pan over medium high heat, pour in oil and saute chicken, about 3 minutes on each side until they are half ay done. Cooking time really depends on the thickness of the pieces you use.
  • Discard oil, then add lemon zest, fennel, and wine to pan. Bring to boil over high heat and let cook until the wine reduces by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce the sauce a little bit.
  • Add chicken and let simmer for about 2 to 3 minutes.
  • In the mean time, in a small bowl, beat egg yolks with half of the lemon juice, then ladle in about 1/4 cup of the sauce and mix well. Add the mixture to pan. Cook over medium heat, stirring a little bit until sauce is creamy. Taste for seasoning, and add more lemon juice if you like.
  • You can serve this dish stand alone. I served it with spagetti drizzle with a bit of olive oil.

Nutrition Facts : Calories 378.1, Fat 11.4, SaturatedFat 2.3, Cholesterol 193.2, Sodium 340.9, Carbohydrate 10, Fiber 3.1, Sugar 1.1, Protein 42.9

1 lemon
1 1/2 lbs boneless skinless chicken breasts
salt
2 tablespoons extra virgin olive oil
1 medium fennel bulb, sliced lengthwise and cut into strips
1 1/2 cups dry white wine (such as pinot grigio)
1 cup chicken broth
1/8 teaspoon cinnamon
2 egg yolks

ROAST CHICKEN WITH LEMON AND FENNEL

Make and share this Roast Chicken With Lemon and Fennel recipe from Food.com.

Provided by DrGaellon

Categories     Very Low Carbs

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 6



Roast Chicken With Lemon and Fennel image

Steps:

  • Preheat oven to 400°F.
  • Remove stalks from fennel for another use. Cut bulbs into wedges, removing the core.
  • Place chicken on a baking sheet. Scatter fennel wedges around the chicken.
  • Cut three of the lemon halves in half again, for a total of 6 pieces. Scatter around the chicken as well. Place the remaining lemon half inside the carcass, then tie the legs together with butcher's twine.
  • Sprinkle chicken, fennel and lemon with salt and pepper, and drizzle vegetables with olive oil.
  • Roast in preheated oven for 55-65 minutes, until an instant-read thermometer inserted in the thickest part of the thigh reads 165°F Remove from oven, cover with foil and let rest 20 minutes before carving and serving.

Nutrition Facts : Calories 603.4, Fat 42.2, SaturatedFat 12, Cholesterol 193.3, Sodium 221.7, Carbohydrate 9.5, Fiber 4.1, Protein 46.8

2 fennel bulbs
1 (3 1/2-4 lb) roasting chickens
2 lemons, halved
salt
fresh ground black pepper
olive oil

ROASTED CHICKEN AND FENNEL WITH LIME AND PARMESAN

Provided by Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 7



Roasted Chicken and Fennel with Lime and Parmesan image

Steps:

  • Preheat the broiler.
  • Pour only enough olive oil (about 1 1/2 tablespoons) on a cookie sheet to prevent the chicken and the fennel from sticking. Place the chicken breast in a single layer on the sheet pan. Place in the broiler for 7 minutes.
  • Remove and add the fennel in a single layer and brush both sides with the olive oil. Season fennel slices with salt and pepper on both sides. Squeeze juice of 1 lime over the fennel slices and place under the broiler. Broil for 5 minutes.
  • Some of the edges may blacken slightly. Remove the fennel from the oven and using tongs or a spatula, and turn over each slice of fennel. Top with the Parmesan. Place back under the broiler for 1 1/2 to 3 minutes, or until cheese starts to brown.
  • Allow fennel to remain in the pan until ready to serve. Do not refrigerate. This is wonderful served at room temperature. Just before serving, squeeze remaining lime juice over fennel slices.

3 tablespoons extra-virgin olive oil
4 skinned, boneless chicken breast
2 large fennel bulbs, trimmed, and cut lengthwise into 1/4-inch thick slices
Coarse grain salt
Cracked black pepper
2 limes, juiced
6 tablespoons grated Parmesan

LEMON, BEET AND FENNEL ROAST CHICKEN

We got some lovely fennel and yellow beats at the farmer's market and I wanted to roast it up with a large Cornish hen we had. This is the result, and has been so far the best roast chicken/Cornish hen I've made. Feel free to use a chicken instead, or a larger bird, though you should probably scale the ingredients to accommodate. Oven time will be longer too. You can purchase the dried lemon or sumac powder from sadaf.com.

Provided by MC Baker

Categories     Chicken

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 10



Lemon, Beet and Fennel Roast Chicken image

Steps:

  • Wash and thoroughly dry chicken, especially the skin.
  • Separate skin of chicken from breast and leg meat as best you can without breaking the skin.
  • Rub butter and herbs de provence under the skin and into the meat of the bird.
  • Squeeze lemon into the cavity of the chicken and sprinkle with some of the salt and pepper.
  • Stuff chicken with the onion, fennel tops (reserve the green leafy bits for a garnish) and the lemon halves.
  • Sprinkle remaining salt, pepper and lemon powder or sumac if using on the outside of the bird.
  • If desired let bird marinate in fridge for a few hours to overnight. I usually let it sit while slicking beets and fennel, and preheating oven to 350.
  • Arrange the sliced beets and slices of fennel in the bottom of a 8" x 11" baking dish.
  • Place bird in oven and cook for 1-1.5 hours.
  • Check for crisp golden skin and the meat to be cooked through before serving.
  • You may want to baste while cooking, though this will keep the skin from crisping. I find the juices from the lemon and veggies keep the bird moist during cooking though as long as it's not over done.

Nutrition Facts : Calories 423.8, Fat 30.7, SaturatedFat 12.1, Cholesterol 128.9, Sodium 1957.5, Carbohydrate 11.1, Fiber 4, Sugar 1.5, Protein 27.4

5 tablespoons butter
1 1/2 tablespoons salt
1 tablespoon pepper
1 tablespoon rosemary or 1 tablespoon herbes de provence
1 lemon
2 fennel (sliced, tops reserved)
1 onion (cut into wedges)
1 beet (sliced)
1 tablespoon dried lemon peel, powder (optional) or 1 tablespoon sumac (optional)
1 (3 lb) chicken

SKILLET ROASTED LEMON CHICKEN

Provided by Ina Garten

Categories     main-dish

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 11



Skillet Roasted Lemon Chicken image

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
  • Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
  • Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
  • Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
  • Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.

2 teaspoons fresh thyme leaves
1 teaspoon whole fennel seeds
Kosher salt and freshly ground black pepper
1/3 cup good olive oil
1 lemon, halved and sliced 1/4-inch thick
1 yellow onion, halved and sliced 1/4-inch thick
2 large garlic cloves, thinly sliced
1 (4-pound) chicken, backbone removed and butterflied
1/2 cup dry white wine, such as Pinot Grigio
1 fresh rosemary sprig
Juice of 1 lemon

CHICKEN AND FENNEL SALAD SANDWICHES

Provided by Maggie Ruggiero

Categories     Salad     Chicken     Citrus     Herb     Vegetable     Roast     Yogurt     Lunch     Fennel     Summer     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 servings

Number Of Ingredients 18



Chicken and Fennel Salad Sandwiches image

Steps:

  • Roast chickens:
  • Put oven rack in middle position and preheat oven to 425°F.
  • Rinse chickens inside and out and pat dry. Stir together salt and pepper, then sprinkle over chickens inside and out. Put 1 tablespoon softened butter evenly under skin of each breast, then rub remaining tablespoon butter over skin of each. Arrange chickens in a 17- by 12-inch shallow heavy baking pan and roast, switching position of chickens and rotating pan halfway through roasting to help cook evenly, until thermometer inserted into fleshy part of each thigh (do not touch bone) registers 170°F, about 1 hour. Cool completely, about 1 hour.
  • Discard skin and bones from chickens, then coarsely shred meat and transfer to a large bowl.
  • Make dressing and assemble sandwiches:
  • Stir together mayonnaise, yogurt, zest, lemon juice, fennel seeds, salt, pepper, and basil, then pour over chicken in bowl. Add chopped fennel and stir to combine. Season with salt and pepper.
  • Serve chicken salad in rolls.

For chickens
3 whole chickens
4 teaspoons salt
3/4 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter, softened
For dressing and sandwiches
1 1/4 cups mayonnaise
1/2 cup plain yogurt
1 teaspoon finely grated fresh lemon zest
1/4 cup fresh lemon juice
1 1/2 teaspoons fennel seeds, toasted and cooled, then lightly crushed
1 1/2 teaspoons salt
1 teaspoon black pepper
1 cup chopped fresh basil
3cups chopped fennel bulb (sometimes called anise; from 2 to 3 medium bulbs, stalks discarded)
12 rolls or buns
Special Equipment
an instant-read thermometer

ROAST CHICKEN STUFFED WITH FENNEL AND GARLIC

Categories     Chicken     Garlic     Herb     Roast     Fennel     White Wine     Fall     Healthy     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 14



Roast Chicken Stuffed with Fennel and Garlic image

Steps:

  • Cook fennel in large pot of boiling salted water until tender when pierced with knife, about 8 minutes. Drain. Transfer to bowl. Mix in 2 tablespoons oil; garlic; 1 tablespoon each fennel seeds, thyme, rosemary, tarragon, and marjoram; then 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Preheat oven to 450°F. Mix remaining 1 tablespoon each fennel seeds and herbs in small bowl. Rinse chickens inside and out; pat dry. Rub chickens inside and out with lemon halves, squeezing some of juice into cavities. Rub outside of chickens with 1/4 cup oil, then fennel seed mixture. Sprinkle chickens generously with salt and pepper. Loosely stuff chickens with some of fresh fennel mixture. Tie legs together. Place chickens, breast side down, in large roasting pan. Arrange remaining fresh fennel mixture around chickens.
  • Roast chickens 30 minutes, basting occasionally with pan juices. Combine wine and broth and pour over chickens. Roast 15 minutes. Turn chickens breast side up. Roast chickens until juices run clear when pierced with fork in thickest part of thigh, about 40 minutes longer. Transfer chickens and fennel mixture to platter. Pour pan juices into bowl; skim off fat. Pour juices over chickens and serve.

3 large fresh fennel bulbs, trimmed, each cut into 8 wedges
2 tablespoons plus 1/4 cup extra-virgin olive oil
10 garlic cloves, peeled
2 tablespoons fennel seeds, coarsely crushed in resealable plastic bag
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh marjoram
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 3-pound whole chickens
2 lemons, halved
1 cup Vernaccia di San Gimignano wine or other dry white wine
1/3 cup low-salt chicken broth

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CHICKEN WITH LEMON AND FENNEL SEEDS - GLUTEN FREE RECIPES
Chicken with Lemon and Fennel Seeds might be a good recipe to expand your main course recipe box. This recipe serves 4. One portion of this dish contains approximately 36g of protein, 8g of fat, and a total of 238 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe ...
From fooddiez.com


ROAST LEMON CHICKEN RECIPE - GREAT ITALIAN CHEFS
2. Mix everything to combine with your hands, then use the halved lemons and remaining garlic to stuff the cavity of the chicken. Cover with cling film and place in the fridge overnight to marinate. 3. When ready to cook, preheat the oven to 190°C/gas mark 5 and line a roasting tin with baking parchment. 4.
From greatitalianchefs.com


ROASTED CHICKEN WITH FENNEL AND LEMON RECIPE | MYRECIPES
Preheat oven to 400°. Advertisement. Step 2. Rinse chicken inside and out, removing all inside parts; cut off any excess fat, and pat dry. Step 3. Combine chopped oregano, marjoram, minced garlic, and 1 teaspoon olive oil in a small bowl. Place chicken in a large …
From myrecipes.com


SLOW COOKER CHICKEN WITH FENNEL & MEYER LEMON - DEBBIE KOENIG
1/4 cup low-sodium chicken broth. 1/4 cup white wine or dry vermouth. 2 tablespoons olive oil. Mashed potatoes or cooked rice, for serving. Put the onions, fennel, and garlic into the insert of your slow cooker. Thinly slice 1 lemon and lay the slices on top. Sprinkle the chicken with salt and pepper, then put into the insert.
From debbiekoenig.com


ROAST CHICKEN WITH FENNEL, POTATOES, AND CITRUS - BON APPéTIT
Step 1. Preheat oven to 450°. Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant and slightly darker, 2–3 minutes. Let cool; finely grind in spice mill ...
From bonappetit.com


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