I guess I’m a dinosaur. You see, five to six times per week I still prepare homemade meals. I rarely use recipes and exact measuring of ingredients never enter into the dishes prepared in my kitchen.
If you have the time and love to cook then, by all means, making oven roasted chicken with fennel and vegetables will be a “winner, winner…chicken dinner” in your home. Fennel provides a subtle licorice flavor. Lemon slices and wedges add a nice citric taste.
2 fennel bulbs
2 large lemons
3 potatoes peeled and halved
6 carrots rough chopped
3 celery stalks rough chopped
3 to 4-pound roasting chicken
fresh rosemary, sage, and thyme
32-ounce box of chicken stock/broth
1/2 stick of melted butter
Preheat oven to 350 degrees
rinse chicken, clean out the cavity and pat dry
place vegetables, fennel, and lemon slices on bottom of the roasting pan
stuff chicken’s cavity with some lemon wedges, some fennel and a few sprigs of thyme, rosemary, and sage
tie the legs
loosen the chicken’s skin and rub some butter under the skin and all over the bird
liberally season the chicken with poultry seasoning.
place the chicken on top of the vegetables and add some more thyme, rosemary, and sage to the roasting pan
pour 32 ounces of chicken broth over the bottom of the pan
bake for 1.5 hours, basting frequently until the internal temperature is 165 degrees
This is what the chicken looks like as it is popped into the oven.
Let the bird rest for 10 minutes before serving.
Dennis L. Page