Fennel & Garlic Roast Chicken and Potatoes

Recipes / Meat

Infused with lemon, garlic, and balsamic, this Sunday roast is sure to become a new favorite. Hint: If your family has extra-hearty appetites, consider baking up two chickens, doubling the seasoning, for meatier meals all week.

Recipe «Fennel & Garlic Roast Chicken and Potatoes» presented in category Recipes / Meat, to prepare this dish you will need no more 135 minutes. To make this dish at home by prescription from the author WomanWorld would need: 1 roasting chicken 8-9 lbs., 2 tbsp. olive oil, 2 tsp. fennel seeds finely crushed, 1 1/2 tsp. dried Italian seasoning, 1 tsp. salt , 1 tsp. garlic powder, 1/4 + 1/8 tsp. pepper, 1 lemon quartered , 4 cloves garlic crushed, 2 tbsp. balsamic vinegar, 6 Yukon gold potatoes 1 1/2 lbs., each cut into 8 chunks.

Ingredients:

  • 1 roasting chicken 8-9 lbs. 
  • 2 tbsp. olive oil 
  • 2 tsp. fennel seeds finely crushed 
  • 1 1/2 tsp. dried Italian seasoning 
  • 1 tsp. salt 
  • 1 tsp. garlic powder 
  • 1/4 + 1/8 tsp. pepper 
  • 1 lemon quartered 
  • 4 cloves garlic crushed 
  • 2 tbsp. balsamic vinegar 
  • 6 Yukon gold potatoes 1 1/2 lbs., each cut into 8 chunks 

Instructions

  1. Heat oven to 400°F. Grease large roasting pan and large rimmed baking sheet.
  2. Place chicken in roasting pan; brush with 1 tbs. oil.
  3. Combine fennel seeds, 1 tsp. seasoning, 3/4 tsp. salt, garlic powder, and 1/4 tsp. pepper and sprinkle inside and over outside of chicken.
  4. Fill cavity with lemon quarters and garlic cloves; truss if desired.
  5. Roast chicken for 1 hr., 55 min., or until no longer pink near bones, brushing with vinegar during last 20 min. of cooking time. 
  6. Let chicken stand until cool enough to handle, but still warm.
  7. Meanwhile, in a bowl, toss potatoes with remaining 1 Tbs. oil, 1/2 tsp. seasoning, 1/4 tsp. salt, and 1/8 tsp. pepper; spread over baking sheet. 
  8. Roast potatoes, turning over halfway through cooking time, until tender, about 30 min. 
  9. Remove skin and wings from chicken; reserve with pan juices for stock.
  10. Remove meat from chicken; reserve carcass for stock and 6 cups chicken meat for remaining recipes.
  11. Serve remaining chicken meat with potatoes and, if desired, a salad.