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Roast Chicken with Lemon, Fennel and Oregano
- Active Time 46m
- 2 bay leaves
- 1 tablespoon fennel seeds
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon dried crushed red pepper flakes
- One 4-pound whole chicken, wing tips tucked under
- 1 medium red onion, thinly sliced
- 1 lemon, zested, juiced
- 1/2 celery stalk, very thinly sliced
- 1/4 cup (lightly packed) fresh Italian parsley leaves, coarsely chopped
- 4 garlic cloves, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
Polenta with Kalamata Olives and Fresh Basil
Grind the first 4 ingredients in a spice grinder until a coarse powder forms. Combine the ground spice mixture with all the remaining ingredients, except the polenta, in a 1-gallon resealable plastic bag. Seal the bag and refrigerate 1 hour.
Preheat the oven to 375 degrees F.
Place the chicken, breast-side up, on a rack set in a large roasting pan. Pour the marinade over the chicken, allowing the ingredients to cover the chicken. Add 1 cup water to the pan to prevent the pan drippings from scorching. Roast 30 minutes. Turn the chicken over (back-side up), roast 30 minutes. Turn the chicken over again (breast-side up) and roast until the chicken is golden brown and an instant-read meat thermometer registers 160 degrees F when inserted into the innermost part of the thigh, about 30 minutes longer.
Transfer the chicken to a platter. Tent with foil and let stand 10 minutes. Serve the chicken with polenta.
Recipe created exclusively for Cooking.com by Robert M. Danhi and Estrellita Leong-Danhi.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
544 calories; 19g total fat; 155mg cholesterol; 700mg sodium; 40g carbohydrates; 5g fiber; 53g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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