Roast Chicken & Fennel

2 Reviews
From: EatingWell Magazine March/April 2008

With Italian spices, some diced fennel and toasty pine nuts, you'll have a gorgeous supper in no time.

Ingredients 2 servings

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  • 1 large bulb fennel, cored and chopped (3 cups)
  • 5 teaspoons extra-virgin olive oil, divided
  • 2 tablespoons fresh rosemary leaves
  • 1 tablespoon freshly grated lemon zest
  • 2 cloves garlic, quartered
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 4 chicken drumsticks, (1 1/4-1 1/2 pounds), skin removed
  • 2 tablespoons pine nuts
  • 2 teaspoons white-wine vinegar

Preparation

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  • Ready In

  1. Preheat oven to 450 °F.
  2. Toss fennel and 2 teaspoons oil in a 9-by-13-inch baking dish. Bake for 10 minutes.
  3. Meanwhile, place rosemary, lemon zest, garlic, pepper and salt together on a cutting board. Rock a chef's knife through the ingredients until they are minced into a fine paste. Transfer the paste to a small bowl and combine with 1 teaspoon oil. Rub the paste all over drumsticks.
  4. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the drumsticks; cook, turning occasionally, until browned on all sides, 4 to 5 minutes.
  5. After the fennel has roasted for 10 minutes, stir in pine nuts and place the browned drumsticks on top of the fennel. Return to the oven and bake until the fennel is golden and an instant-read thermometer inserted into the thickest part of a drumstick without touching the bone registers 165 °F, 15 to 20 minutes more. Remove the chicken from the pan. Toss the fennel with vinegar in the baking dish, scraping up any browned bits. Serve the fennel with the chicken.

Nutrition information

  • Per serving: 387 calories; 24 g fat(4 g sat); 5 g fiber; 12 g carbohydrates; 31 g protein; 42 mcg folate; 150 mg cholesterol; 5 g sugars; 0 g added sugars; 1220 IU vitamin A; 19 mg vitamin C; 90 mg calcium; 3 mg iron; 501 mg sodium; 869 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 4 lean meat, 3 fat

Reviews 2

December 02, 2010
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By: EatingWell User
This recipe is truly amazing. We make it at least once a month. Delicious over Israeli couscous (cook with chix broth, mushrooms and fresh parsley).
February 17, 2010
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By: EatingWell User
We love this recipe. I substitute boneless thighs for the drumsticks, and use the juice from the lemon that I grated the peel from instead of the vinegar at the end. We have served this to guests.