Vanilla Roast Chicken With Fennel

Name: Vanilla Roast Chicken With Fennel
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 2 medium fennel bulbs, trimmed, cut in half lengthwise and then across into 1/4-inch thick slices, 3 ribs reserved; 1 4- to 4 1/2-pound chicken; 3/4 teaspoon kosher salt; Freshly ground pepper to taste; 3 tablespoons unsalted butter; 1 tablespoon honey; 2 tablespoons grated orange zest; 1/4 cup fresh orange juice; 2 teaspoons fresh lemon juice; 2 1/2 teaspoons vanilla extract; 4 teaspoons extra-virgin olive oil; 1 clove garlic, peeled and minced; 1/2 cup dry white wine

By Karen Kochevar

Total Time: 1 hour 45 minutes
Rating: (0)
Notes: Read community notes

Featured in: Vanilla: The Definition of Plain Is Getting Sophisticated

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Ingredients

Yield:4 servings

2medium fennel bulbs, trimmed, cut in half lengthwise and then across into ¼-inch thick slices, 3 ribs reserved
14- to 4½-pound chicken
¾teaspoon kosher salt
Freshly ground pepper to taste
3tablespoons unsalted butter
1tablespoon honey
2tablespoons grated orange zest
¼cup fresh orange juice
2teaspoons fresh lemon juice
2½teaspoons vanilla extract
4teaspoons extra-virgin olive oil
1clove garlic, peeled and minced
½cup dry white wine

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 425 degrees. Place reserved fennel ribs in cavity of the chicken, and truss if desired. Season with ½ teaspoon salt and pepper, and place in roasting pan.
Step 2
Melt butter in a small saucepan over low heat. Stir in honey, zest, juices and extract. Brush the chicken all over with vanilla mixture, place the chicken on its side and roast 15 minutes. Turn chicken on its other side, baste with pan drippings and roast 15 minutes more.
Step 3
Meanwhile, heat the oil in a large skillet over medium-low heat, and saute the garlic until soft, about 3 minutes. Add the fennel, and saute over medium heat until softened and golden, about 15 minutes. Season with ¼ teaspoon salt and pepper.
Step 4
Remove chicken from the oven, place breast side up and reduce the oven temperature to 375 degrees. Spoon the fennel around the chicken, and pour wine over the fennel. Return chicken to the oven and roast, basting with pan drippings every 10 minutes, until the juices run clear when the chicken is pricked in the thickest part of the thigh, about 35 to 45 minutes. If chicken browns too quickly during roasting, cover loosely with aluminum foil.
Step 5
To serve, remove the fennel from the pan with a slotted spoon, and divide among 4 plates. Carve the chicken, and divide the meat among the 4 plates. Season to taste, and serve immediately.