Monday, November 18, 2019

Butterflied Chicken with Lemon & Fennel

By: The Food Hunter

An delicious and healthy weeknight dinner the entire family will love. This butterflied chicken is perfect for those that want to eat healthy but just don't want to fuss over meals.

Don't fret about have to butterfly the chicken. It is easy enough to do using kitchen shears, or you can always have the butcher do it for you.

Butterflied Chicken with Lemon & Fennel
 Adapted from Williams-Sonoma Year-Round Roasting (Weldon Owen, 2011)

1 whole chicken, about 4 lb. (2 kg), butterflied
1⁄4 cup (2 fl. oz./60 ml) extra-virgin olive oil
1 tsp. crushed fennel seeds
1 lemon, halved
Kosher salt and freshly ground pepper
8 garlic cloves

Preheat an oven to 450°F (230°C).

If the giblets are in the chicken cavity, remove them and reserve for another use or discard. Lay the chicken skin side up in a roasting pan large enough to hold it comfortably. In a small bowl, whisk together the olive oil and fennel seeds. Rub the chicken all over with the oil mixture. Squeeze 1 lemon half over the chicken and sprinkle with 1 tsp. salt and several grinds of pepper. Cut the remaining lemon half into small pieces and sprinkle them over and around the chicken along with the garlic cloves.

Roast the chicken for 20 minutes. Reduce the heat to 400°F (200°C) and roast until the skin is browned and an instant-read thermometer inserted into the thickest part of the thigh away from the bone registers 170°F (77°C), about 40 minutes longer. Transfer to a carving board and let rest for 10 minutes.

To serve, using clean poultry shears or a chef’s knife, cut the chicken into 10 serving pieces (2 legs, 2 thighs, 2 wings and 4 breast pieces). Transfer to a warmed serving platter and spoon the pan juices, including the garlic and lemon pieces, over the chicken. Serve immediately. Serves 4.

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