Fennel Roast Chicken
4
45 minutes
75 minutes
This spatchcocked chicken achieves beautifully cooked perfection while the brown butter components provide nutty depth
Ingredients
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- 1 whole chicken (3-4 lbs), spatchcocked for even cooking
- 2 fennel bulbs, sliced thick with fronds reserved
3 tablespoons garlic infused olive oil
- 2 tablespoons fennel seeds, crushed
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 lemon, halved
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- 1/2 cup butter
- 2 tablespoons heavy cream
1 tablespoon sherry vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
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- 1/4 cup butter
3 tablespoons sherry vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
- 1 shallot, minced
- Salt and pepper to taste
Directions
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Preheat oven to 425°F.
Spatchcock chicken by removing backbone with kitchen shears and flattening (or, better, buy spatchcocked chicken)
Season generously with salt, pepper, and crushed fennel seeds, working under and over skin.
Let rest 30 minutes at room temperature for even cooking.
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Toss sliced fennel with garlic-infused olive oil, salt, and pepper. Arrange in roasting pan with garlic and bay leaves.
Place seasoned chicken skin-side up on fennel bed.
Roast 45-55 minutes until skin is golden and internal temperature reaches 165°F.
Reserve pan drippings for extra flavor depth.
Rest chicken 10 minutes, then portion into serving pieces.
- PREPARE BROWN BUTTER COMPONENTS:
Brown 1/2 cup butter in small saucepan until nutty and fragrant. Cool slightly.
Whisk in cream, sherry vinegar, salt, and white pepper until smooth.
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Brown 1/4 cup butter until golden. Cool slightly.
Whisk in sherry vinegar, honey, and mustard. Slowly drizzle in olive oil while whisking.
Add minced shallot and season.
- PLATING AND ASSEMBLY:
Arrange chicken pieces, ensuring crispy skin remains on top.
Drizzle brown butter sauce over dark meat pieces.
Drizzle brown butter sherry vinaigrette around plate and over chicken.
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