Slow-Roasted Fennel Chicken

Author: Canadian Living

No one would know how easy it is to make this elegant dinner using just seven ingredients.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: September 2011

Ingredients

  • 4 chicken wings
  • 3 tablespoons chopped fresh tarragon
  • 3 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon pepper
  • 1 fennel bulb cut in eighths
  • 1 lemon quartered

Method

Trim excess fat from chicken if necessary.

In roasting pan, toss together chicken, tarragon, oil, salt and pepper. Arrange fennel and lemon around chicken.

Roast, skin side up, in 400°F (200°C) oven, basting occasionally, until juices run clear when chicken is pierced, about 1 hour.

Transfer chicken and fennel to platter. Skim fat from pan and discard. With tongs, squeeze juice from lemon into drippings; return rinds to pan and whisk to combine. Pour over chicken.


Nutritional facts Per each of 6 servings: about

  • Sodium 225 mg
  • Protein 19 g
  • Calories 315.0
  • Total fat 25 g
  • Potassium 397 mg
  • Cholesterol 81 mg
  • Saturated fat 6 g
  • Total carbohydrate 4 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow-Roasted Fennel Chicken

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