Recipe
ROSEMARY-ROASTED CHICKEN WITH POTATOES AND FENNEL
Serves: 8
Preparation time: 30 minutes If they like it, it serves 8 otherwise
Cooking time: 1 hour 30 minutes
Totaltime: 2 hours 0 minutes
Ingredients
- 2 medium fennel bulbs
- 2 pounds small red potatoes, scrubbed and cut into 1-inch pieces
- 2 chickens, 3 pounds, (1.5 kg) each
- 6 sprigs fresh rosemary
- 1 teaspoon olive oil
- 1 tablespoon chopped fresh rosemary leaves
- to taste salt and pepper
- fresh rosemary for garnish
Preparation
-
In large roasting pan, combine fennel and potatoes. Rinse and dry cavities of chickens; remove any excess fat from cavities. Place 3 sprigs of rosemary inside each chicken.
Tie legs of each chicken together over cavity; tuck wing tips under backs.
Place chickens, breast side up, on top of vegetables. Brush skin of each chicken with olive oil. Sprinkle evenly with chopped rosemary, salt and pepper. Roast in 450 degree F. oven for 15 minutes.
Reduce heat to 350 degrees; roast 1-3/4 hours or until drumsticks move easily in sockets and juices run clear when thickest part of thighs is pierced with a skewer.
Transfer chickens to board. Cover with foil; let stand 5 to 10 minutes. With slotted spoon, spoon vegetables onto heated serving platter. Place chickens on top of vegetables; garnish with rosemary.
main ingredients: chicken fennel potato rosemary type of dish:
main
Country cuisine:
Italy specific recipes:
restaurant season and occasion:Thanksgiving Type of meal:
dinner
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