Roast Chicken with Fennel and Shallots

Ingredients

• 1 fennel (tops removed; fronds may be saved; keep the inner core attached)
• 1 shallots (one large shallot)
• 1 garlic (clove; lightly tapped or crushed)
• 1 lemon juice (juice of one lemon)
• 1 garlic (clove; the transcript says “a close of garlic”)
• black pepper (cracked, to taste)
• 1.5 tsp kosher salt
• 0.25 cup extra-virgin olive oil
• 1 tbsp coriander seeds
• 1 tsp fennel seeds
• paprika (amount not stated)
• 0.25 tsp turmeric
• bone-in, skin-on chicken (cut and amount not stated)

Steps

1. 1

   Heat the oven to 425°F (220°C).

2. 2

   Trim the tops from the fennel. Save the fronds if desired, and keep the inner core attached. Add the fennel to a roasting dish.

3. 3

   Add the shallot to the dish. Lightly tap or crush one garlic clove and add it as well.

4. 4

   Drizzle the fennel and shallot generously with olive oil, add a pinch of kosher salt, and toss to coat.

5. 5

   In a bowl, combine the juice of one lemon, the other garlic clove, cracked black pepper, 1½ teaspoons kosher salt, ¼ cup extra-virgin olive oil, coriander seeds, fennel seeds, paprika, and turmeric to make the marinade.

6. 6

   Add the bone-in, skin-on chicken to the marinade and toss to coat.

7. 7

   Arrange the chicken over the fennel and shallots in the roasting dish.

8. 8

   Roast at 425°F (220°C) for about 45 minutes.

9. 9

   Remove the chicken from the dish. Return the fennel and shallots to the oven at 450°F (230°C) to caramelize them further; the transcript does not state how long.

10. 10

    Put the chicken back over the vegetables. Spoon or arrange the fennel on top, then take the dish out of the oven and serve.

Notes

The transcript does not specify the chicken cut or quantity, a measured amount for paprika, or how long to roast the vegetables separately at 450°F. The opening mentions adding a little olive oil and a pinch of salt to the vegetables, but gives no separate amounts.

Nutrition per serving

• dinner
• main
• easy
• roasted
• oven-baked
• chicken
• gluten-free
• dairy-free