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Roast Chicken with Lemon, Fennel and Oregano

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Active Time:  46 Minutes

  Serves 4
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 first 4 ingredients in spice grinder until coarse powder forms. Combine ground spice mixture with all remaining ingredients, except polenta, in 1-gallon resealable plastic bag. Seal bag and refrigerate 1 hour.

Preheat oven to 375 degrees F.

Place chicken, breast-side up, on rack set in large roasting pan. Pour marinade over chicken, allowing ingredients to cover chicken. Add 1 cup water to pan to prevent pan drippings from scorching. Roast 30 minutes. Turn chicken over (back-side up), roast 30 minutes. Turn chicken over again (breast-side up) and roast until chicken is golden brown and instant-read meat thermometer registers 160 degrees F when inserted into innermost part of thigh, about 30 minutes longer.

Transfer chicken to platter. Tent with foil and let stand 10 minutes. Serve chicken with polenta.

Recipe created exclusively for by Robert M. Danhi and Estrellita Leong-Danhi.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Flavorful Roast Chicken
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 544
Fat. Total: 19g
Fiber: 5g
Carbohydrates, Total: 40g
Sodium: 700mg
% Cal. from Fat: 31%
Cholesterol: 155mg
Protein: 53g
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