Ingredients
The following ingredients have 3 Servings
- 1 3 1/2- to 4-pound chicken
- Kosher salt
- 1 large bulb fennel or 2 medium
- trimmed and cut into 3/4- to 1-inch wedges
- 2 large Russet potatoes
- peeled and cut into 1-inch wedges
- 2 medium onions
- cut into 1-inch wedges
- 2 tablespoons fresh thyme
- About 1/4 cup EVOO – Extra Virgin Olive Oil
- divided
- Black pepper
- 1 teaspoon fennel seeds
- 2 bulbs garlic
- top ends cut to expose cloves
- 1 lemon
- halved
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1/4 cup cream
Instruction
- Salt chicken inside and out; tie legs and trim wing tips
- Refrigerate several hours or overnight uncovered or at least 1 hour on counter
- Place a cast-iron skillet in the oven and preheat oven to 425°F
- Toss fennel, potatoes, onions, half the thyme, some salt and pepper in a bowl with about 3 tablespoons EVOO
- Pat chicken dry then drizzle with oil and season with remaining thyme, black pepper and fennel seed
- Drizzle the garlic with oil and season with salt and pepper
- Remove the hot skillet from the oven and add vegetables
- Nest garlic in the veggies cut-side up then set chicken on top
- Roast 1 hour, adding lemon halves to the pan in the last 20 minutes of cooking time
- Chicken should have an internal temperature of 160°F at the thigh
- Set chicken on a cutting board to rest for 15-20 minutes
- Remove veggies with a slotted spoon to a bowl or plate and reserve
- Press garlic from their skins and paste it in a small bowl
- Place the skillet with the pan drippings over medium heat and add white wine
- Whisk in pasted garlic and stock, and bring to bubble
- Remove pan from heat and add cream and juice of 1/2 lemon
- Carve chicken and douse meat with juice of remaining lemon half
- Serve chicken with fennel and potatoes alongside, with some roasted garlic cream spooned over everything
