Roast Chicken with Fennel Pollen Butter

Roast Chicken with Fennel Pollen Butter

I need a chicken. The perfect choice. When was the last time you heard someone complain that their chicken was too heavy? Never. A simple roast chicken with vegetables is exactly what I need. No complex sauces, just a bird atop some carrots, onion, celery, and maybe some fennel. Perfect.

You need:

  • 1 tsp fennel pollen
  • 2 tbsp unsalted butter
  • 1 six pound chicken, rinsed, dried, and salted
  • 3 medium carrots, roll cut
  • 3 stalks celery, thinly sliced
  • 1 red onion, sliced into thin wedges
  • 2 tbsp olive oil
  • salt and pepper to taste

How to make it:

  1. Preheat oven to 375F and chop all vegetables.
  2. Mix fennel pollen and butter until well combined and rub all over the chicken under the skin.
  3. Spread one tbsp of the olive oil over the chicken and season with salt and pepper. Use the remaining olive oil and coat chopped vegetables.
  4. Place vegetables in appropriately sized cooking vessel and nestle the chicken on top.
  5. Cook uncovered until the juices where the thigh joins the body run clear when pierced. Let chicken rest before attempting to carve. Enjoy!
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