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Roast Chicken & Fennel

:  March/April 2008

Your rating: None Average: 4.2 (13 votes)

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


READER'S COMMENT:
"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). "
Roast Chicken & Fennel Recipe

Makes: 2 servings

Active Time:

Total Time:

Nutrition Profile

Low carbohydrate | Low sodium | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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

Per serving: 402 calories; 24 g fat ( 4 g sat , 13 g mono ); 104 mg cholesterol; 12 g carbohydrates; 35 g protein; 5 g fiber; 460 mg sodium; 842 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Zinc (26% dv), Potassium (24% dv), Iron (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1/2 starch, 4 lean meat, 3 fat


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Recipe Categories

Health & Diet Considerations
Low carbohydrate
Low sodium
High potassium
Gluten free
Ease of Preparation
Easy
Total Time
1 hour or less
Servings
2
Main Ingredient
Chicken
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Spring
Fall
Winter
Style/Theme
Cooking for 2
Entertaining, casual
Type of Dish
Main dish, poultry
Ethnic/Regional
American
Publication
March/April 2008
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