Citrus Fennel Herb Roasted Chicken
This citrus fennel herb roasted chicken is slathered in herbed butter, stuffed with citrus, garlic, herbs and shallot while simmered in fennel, citrus, onions and baby potatoes.
Equipment
- 1 Oval Dutch Oven I use Le Creuset
Ingredients
- 1 Whole Chicken Ask the meat counter to remove giblets for you
- 2 Lemons
- 1 Large Orange
- 2 Blood Orange
- 4-6 Small Fennel
- 1 lb Baby Potatoes You can use any kind of potato
- 10 Garlic Cloves
- 2 Shallots
- 1 White Onion
- 2 tbsp Butter
- 2 tbsp Olive Oil
- 2 cups Broth or Bone Broth
- 2 tbsp Salt
- 2 tbsp Pepper
- 3 tbsp Noble Made All Seasoning Powder
- 6 sprigs Rosemary
- 1 bunch Parsley
- 1 bunch Oregano
- 3 sprigs Sage
- 6 sprigs Thyme
Instructions
- Preheat oven to 450.
- Start by rinsing your whole chicken with vinegar and salt. Then pat dry.
- Split half of the herbs for the butter and half for stuffing. Chop half of your herbs and mix with two tablespoons of softened butter. Massage the herbed butter all over the chicken. Any remaining herbed butter can be massaged and stuffed inside.
- Season your chicken with salt, pepper, garlic powder and all seasoning powder on the outside and inside.
- Stuff your chicken with 6 slices citrus, 6 garlic gloves, 4 shallot halves and remaining herbs.
- Tie your chicken with kitchen twine to ensure it is cooked evenly.
- Add olive oil to dutch oven and place halved fennel, white onion quarters, 6 garlic cloves, citrus and baby potatoes on top.
- Place chicken in the middle then add 2 cups of broth or bone broth.
- Roast chicken with the lid on for one hour.
- Remove lid and roast for an additional 25 minutes.
- Plate and serve!
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 16gProtein: 20gFat: 4.5g
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