Are you the type of person that has to keep yourself from watching the Cooking Channel or Food Network or sitting down and opening up your Bon Appetit’ or Food & Wine magazine, because once you start your day is shot from your sudden rush to the kitchen to start cooking?! When we were renovating our last house, I had to nearly put a parental lock (from my husband) on the DIY Network, because I knew that if he started watching our next project would be born THAT day regardless of how many dozens of unfinished projects we had going at that point. That’s how I am with cooking shows and magazines.
A few weeks ago, we were getting the last of our stuff from my grandmother’s house before it closed with it’s new owners. I woke up that morning with the chickens before dawn (literally) and started watching Dinner at Tiffani’s on the Cooking Channel. Everything in me wanted to skip the daunting task of moving stuff AGAIN and spend the day in the kitchen, but the fact remained that we had other obligations and I simply couldn’t do “whatever I want to do” (Hunter’s favorite phrase). Irregardless of moving, sorting, and organizing responsibilities, I had to go to the grocery store and with the inspiration of the show, I picked up a whole chicken and some fennel. And, since I watched the show and saw how easy (ha ha) it was to prepare, I decided to make the chicken dish Tiffani made for her friends. And to be honest, it was easy…..and good. For my chicken, I seasoned it a little heavier than the recipe suggested, but I fell back in love with roasted fennel and am excited to add it to a lot of my spring/summer dishes. This roasted chicken is the perfect dish for a busy weekend or even week night for that matter. It presents beautifully with it’s crisp, golden skin and is moist and tender. The fennel is a great side dish that can make this a complete meal or use a little more rosemary and make rosemary roasted potatoes to round out a full plate. I have a few hours to myself this morning and am watching away and am pretty giddy to get lost in the kitchen for a little while, too………what I cook up today? To be continued…………
- 1 3-4 lb whole roasting chicken
- 1 fennel bulb, sliced
- 4 tablespoons extra virgin olive oil, separated
- 3 garlic cloves, minced
- 3-4 sprigs fresh rosemary
- 2 teaspoons fresh lemon juice, reserve lemon halves
- 3 whole garlic cloves, peeled
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Preheat oven to 450 degrees F. Layer the bottom of a roasting pan with sliced fennel. In a bowl, whisk together olive oil, lemon juice, minced garlic, salt and pepper. Pour half of mixture over sliced fennel and toss to coat.
- Prepare chicken by washing and removing any innards. Break skin away gently from meat with hand. Place rosemary sprigs between skin and flesh. Rub remaining olive mixture over flesh of chicken and then over the entire outside of the skin. Place lemon halves and whole garlic in cavity of chicken. Using kitchen twine, tie legs of chicken together and tuck wings under. Place over fennel.
- Roast chicken in preheated oven until internal temperature reaches 165 degrees F, about 50 minutes to 1 hour. It is best to use a digital thermometer and check each time you baste the chicken. About every 10 minutes, brush chicken with olive mixture in bottom of pan. Once chicken is cooked, removed from oven and cover loosely with foil and let rest 5 minutes before carving. Serve chicken with fennel. Pour any juices at the bottom of the pan chicken and fennel. Season with salt and pepper, if needed.
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