Slow-Roasted Fennel Chicken
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 315315 cal |
| pro | 19 g19g pro |
| total fat | 25 g25g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 4 g4g carb |
| fibre | 1 g1g fibre |
| chol | 81 mg81mg chol |
| sodium | 225 mg225mg sodium |
| potassium | 397 mg397mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 1111 iron |
| vit A | 44 vit A |
| vit C | 1515 vit C |
| folate | 66 folate |
No one would know how easy it is to make this elegant dinner using just seven ingredients.
Ingredients
Preparation
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.
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.
Source : Canadian Living Magazine: September 2011
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