New recipes

Fennel-Rubbed Chick-etta

Fennel-Rubbed Chick-etta

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The traditional stuffed pork roast is so delicious but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it’s optimized for a weeknight meal.


  • 1 3½–4-pound chicken, halved, or 4 pounds chicken legs (thigh and drumstick)
  • Kosher salt, freshly ground pepper
  • 8 ounces bacon, finely chopped
  • 2 garlic cloves, finely grated
  • 1 cup coarsely chopped parsley
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon finely chopped thyme
  • ½ teaspoon crushed red pepper flakes

Special Equipment

  • A spice mill or a mortar and pestle

Recipe Preparation

  • Toast fennel seeds in a dry small skillet over medium, tossing occasionally, until fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in spice mill or with mortar and pestle.

  • Pat chicken dry and sprinkle with half of fennel; season generously with salt and pepper; set aside.

  • Preheat oven to 425°. Cook bacon in a large ovenproof skillet over medium heat, stirring occasionally, until bacon is crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to a medium bowl. Pour off all but 3 Tbsp. bacon fat; reserve for another use. Increase heat to medium-high and carefully place chicken halves, skin side down, in skillet, pressing down so skin makes good contact with surface of pan. Cook until skin is golden brown and starting to crisp, about 5 minutes. Turn chicken; transfer skillet to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 35–40 minutes. Transfer chicken to a cutting board and let rest 10 minutes.

  • While chicken rests, add garlic, parsley, oil, lemon zest, thyme, red pepper flakes, and remaining fennel to bowl with bacon. Mix well; season with salt and pepper.

  • Serve chicken drizzled with pan juices and topped with bacon mixture.

Nutritional Content

Calories (kcal) 690 Fat (g) 49 Saturated Fat (g) 12 Cholesterol (mg) 175 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 57 Sodium (mg) 480

Related Video

Garlicky, Herby Chicken

Reviews Sectionthis was exquisite. a perfect spatchcock.brushjlsolon, ohio05/02/18

Watch the video: Fenchel - kurz erklärt in unter 60 Sekunden


  1. Wekesa

    I would like to encourage you to visit the site, with a huge number of articles on the subject that interests you. Can search for a link.

  2. Nathan

    Infinitely possible to discuss

  3. Dow

    Is removed (has confused section)

  4. Philip

    Bravo, this brilliant thought will come in handy

  5. Mijas

    I must tell you this is a gross mistake.

Write a message