Vanilla Roast Chicken With Fennel Recipes

Steps:

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

Steps:

• Heat oven to 425 degrees. In a large bowl, toss chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin-side up.
• In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
• Roast until chicken and potatoes are a deep golden brown and fennel is starting to caramelize at the edges, about 35 to 45 minutes.
• As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 1/2 teaspoon pepper in a small bowl. Whisk in remaining 1/4 cup olive oil in a thin stream and stir in pecorino. Season with salt and pepper.
• Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
• To serve, cut the chicken off the bone and slice. Divide chicken and vegetables among plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.

Steps:

• Heat oven to 450 degrees. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole pan. Drizzle remaining oil over fennel and sprinkle with salt and pepper. Roast about 10 minutes. Meanwhile, cut up chicken if necessary and sprinkle the pieces with salt and pepper.
• Top fennel with the chicken parts, skin side up. Ideally, you'll have a layer of fennel pretty much covered by a layer of chicken, but it's fine if some of the fennel roasts uncovered. Spoon some of the oil from bottom of pan over chicken. If there is not enough, drizzle additional olive oil over the chicken. Roast about 15 minutes, then baste chicken with pan drippings and rotate the pan. If necessary, adjust oven temperature so chicken browns but does not burn.
• The chicken will be done in about 30 minutes. Serve each piece with some fennel and a little of the pan juices spooned over, garnished with parsley and a lemon wedge.

Steps:

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

Steps:

• Heat the oven to 190C/170C fan/gas 5. Toss 2 tbsp of the oil with the fennel and garlic and spread out on a tray. Rub the chicken with a further 2 tbsp oil, push the lemon halves and thyme into the carcass and season the skin generously. Sit the chicken in the tin and roast for 1 hr, then stir through the tomatoes and olives, season and return to the oven for 20-25 mins, or until the chicken is cooked through. To check, pierce the thigh with a skewer - the juices should run clear.
• Cook the polenta following pack instructions, then stir through the remaining olive oil and parmesan and season to taste. Carve the chicken and serve with the tomato sauce and cheesy polenta.

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.

Steps:

• Preheat oven to 425°F. Rinse chicken; pat dry with paper towels. Rub chicken with 1 tablespoon oil; sprinkle with salt and pepper. Place in center of large rimmed baking sheet. Roast 15 minutes.
• Meanwhile, toss potatoes, carrots, and fennel with remaining 3 tablespoons olive oil in large bowl to coat. Crumble oregano in small bowl; mix in garlic powder. Sprinkle all but 1/4 teaspoon oregano mixture over vegetables; toss to coat.
• Arrange vegetables around chicken on baking sheet. Sprinkle chicken with remaining 1/4 teaspoon oregano mixture. Roast chicken and vegetables until cooked through and golden, brushing chicken once with any pan juices and turning vegetables over once with spatula, about 1 hour. Arrange chicken and vegetables on platter; garnish with reserved fennel fronds. Scrape any pan juices into bowl and serve alongside.

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.