Baked Chicken on Fennel Vegetables
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 corn chicken
- 2 tuber / s fennel
- 3 medium onion (s)
- 2 tablespoon olive oil
- 1 ½ lemon (s)
- 2 tablespoon clarified butter or ghee
- Salt and pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- Halve the chicken. If possible, choose a roasting pan that just fits the two halves without touching one another and where there is still some air outside.
- Preheat the oven to 200 ° C top and bottom heat.
- Cut off the green of the fennel, wash the tubers, cut in half and remove the stalk. Peel the onions. Cut or plane both into rings. Squeeze the lemons.
- Put the onion rings in the roasting pan and top with the fennel. Drizzle with olive oil and a few squirts of lemon juice, season with salt and pepper.
- Leave out the clarified butter over low heat and add the remaining lemon juice, season with salt and pepper and of course stir.
- Salt and pepper the chicken halves well from the underside and then place them on the fennel skin-side up. Brush the skin with some of the lemon-clarified butter mixture and slide the roaster into the second rail from the bottom of the oven.
- Fry for a total of approx. 1 hour and 20 minutes, sprinkling with a little lemon-clarified butter mixture approx. Every 20 minutes until it is used up. For the last 20 minutes I like to switch on the convection grill function, because the skin of the chicken then becomes particularly crispy.
- Place the chicken halves on preheated plates and serve or drape the well-drained vegetables.
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