Lemonbeetandfennelroastchicken Recipes

CHICKEN BREASTS WITH FENNEL AND LEMON

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.

ROAST CHICKEN WITH LEMON AND FENNEL

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.

ROAST CHICKEN WITH FENNEL

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.

LEMON, BEET AND FENNEL ROAST CHICKEN

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.