I love fennel! But I never tried it roasted! I truly loved it!! Nothing to do with fresh and crunchy fennel! It’s amazing how we can turn a product to a brand-new taste and texture! You can taste the roasted anis; it will blow your bud tastes!!! And the feeling of the smooth fennel but still with its delicious crunch of its center! Outstanding recipe. Very pleasant and delicate
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Ingredients for 4-6 peoples
A whole 3 to 4-pound (2 kg) chicken will feed 4 to 6 people, depending on ages and appetite.
4 pound whole chicken
½ to ¾ stick of melted vegetable butter (110 a 150 g)
1 whole lemon
A nice sprig of fresh oregano
A nice sprig of fresh thyme
A nice sprig of parsley
1 pound(500g) or 2 bag of small yellow potatoes (the small round one)
4 whole fresh fennel
1 whole head of garlic (try to get a large one)
1 or 2 large onions
¼ cup olive oil (40g)
Wash and prepare your vegetable.
Wash the potatoes. Leave skin on and cut them in half.
Cut off the fennel fronds and then the root, remove rough outer layers, cut down the center, and then each half into 4th lengthwise. Wash your garlic head and with a very good knife cut it in one strong and brave blow. Clean up the first layers of the onions and cut it into 2-inch-thick rings.
Prepare a large heavy roasting pan with olive oil, salt and pepper, add first the potatoes, you want them all skin side facing up. Then add the rest of the vegetables. Make sure they are all well coated with olive oil. Place the halves of garlic, with the inside part facing up. In a mixing bowl melt the vegan butter and add all the herbs slightly chopped, the zest of the whole lemon. Salt and pepper. Set aside.
Place your rack on top of the vegetables. Pat dries the whole entire chicken with a paper towel and place the chicken on top of the rack. Insert the lemon inside the cavity. Bast the whole chicken with the veg butter and start roasted at 425 F 220C For 45 minutes then flip it over making sure that all the juices fall straight into the veggies under. Continue on roasting for another 35 minutes. More or less. The chicken needs 20 minutes per pound at 375 F and needs to be flipped at halftime! So, make sure to know the weight of your bird before roasting it. Once the chicken is down so the veggies!!! Take it off from the oven and cover it all with aluminum paper and let it rest for 10 minutes.
I serve it with rice or a mac and potatoes salad. Some rice or like as is with a green salad!
