When it comes to Sunday Supper – or any casual night with friends – love a roast chicken. It can be extremely simple or jazzed up for special guests. The recipe is always easy to adjust to the season. This past weekend, instead of my usual lemon and rosemary chicken, I tested some springtime ingredients. I tried the licorice flavors of tarragon and fresh fennel – and it was super interesting! So, here is a new twist of the traditional – let me know what you think!
Enjoy the long weekend – eat lots and lounge!
Fennel and Tarragon Spring Chicken
1 3 lb organic chicken
1 lemons, zested & quartered
2 fresh fennel bulbs, quartered and fronds reserved and minced
- cippolini onions, pealed
2 springs tarragon
- 1 tablespoon dijion mustard
3 tablespoons butter
salt and pepper
- 1 cup, chicken stock
Preheat the oven to 400 degrees. Rinse chicken, pat dry and place into a cast iron skillet. Season the cavity with salt and pepper. Stuff the cavity with lemon and 1 spring tarragon. Mash together chopped fennel fronds, minced tarragon, mustard, pepper and butter. Using your fingers, create space between the chicken breast and the skin. Rub about a tablespoon of butter mixture under the skin of each chicken breast. Rub the remaining butter on top of the bird. Season the chicken generously with salt and pepper. Throw onions, quartered fennel and chicken broth into the bottom of the pan. Roast for 45 minutes. After 45 minutes goes by, toss the veggies (if they arent browning, add a tiny splash of olive oil). Roast for another 30 minutes until chicken is brown and veggies are tender. Taste for any additional seasoning. Enjoy!