Chicken with Roasted Carrots, Radishes and Fennel
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Source: Originally inspired by Ina Garten
This is an easy but also gourmet and impressive dinner. Fennel and radishes at first may seem a bit odd roasted, but trust us. The technique of roasting vegetables in a bit of honey and butter is a winner! You can do this technique with all sorts of veggies: parsnips, rutabaga and Brussels sprouts also work well with this way of cooking.
As for the chicken, we suggest using bone-in, skin-on thighs but you can easily adjust the recipe for chicken breast, or even a whole or half chicken.
1-1.5 lb chicken thighs (breast, half or whole chicken can also be used)
Kosher salt and black pepper
1 lemon, quartered
6 sprigs fresh thyme
1lb carrots, chopped
1 bulb fennel, chopped
1 bunch, radishes, preferably heirloom such as shukyo
3 tablespoons butter, melted
1 tablespoon honey, optional
Cut radishes, fennel and carrots into similar sizes and place at the bottom of your roasting pan.
Pat the chicken dry with paper towels. Brush the chicken, carrots and radishes all over with the melted butter and sprinkle everything liberally with salt and pepper. Place lemon quarters among vegetables. Remove thyme leaves from stalks and sprinkle among the carrots and radishes.
Drizzle 1 tablespoon of honey over your chicken, carrots and radishes before cooking. This is optional if you don’t have honey, but highly recommended!
Roast for at 350 degrees F 45 minutes to 1 hour, until the juices run clear.
Optional: If you have some white wine available, after 30 minutes of baking, add 1/2 cup to the pan and continue cooking 15-30 more minutes.
Optional: After 30 minutes of baking, add the tops from your radishes into the mix and continue roasting.
When the chicken is finished, the vegetables should be nicely caramelized, delicious and slightly sweet.
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