Roast Chicken with Fennel Pollen Butter
-
Darrian Wilkins
- Last update: June 24, 2022
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:
- Preheat oven to 375F and chop all vegetables.
- Mix fennel pollen and butter until well combined and rub all over the chicken under the skin.
- 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.
- Place vegetables in appropriately sized cooking vessel and nestle the chicken on top.
- Cook uncovered until the juices where the thigh joins the body run clear when pierced. Let chicken rest before attempting to carve. Enjoy!