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The most cost-effective way to purchase chicken in its whole form. Roasting the chicken with a few added vegetables makes a healthy, tasty, all-in-one dinner that you never get tired of.
1 3-pound chicken, rinsed and patted dry
3 tablespoons Gefen Extra-Virgin Olive Oil, divided use
freshly ground black pepper
2 fennel bulbs, cored, stalks discarded, layers separated and cleaned, cut into bite-size pieces
2 carrots, peeled and cut into sticks
1 and 1/2 to 2 pounds baby red potatoes, halved
2 cloves garlic, minced
2 tablespoons Gefen Honey
Preheat oven to 450 degrees Fahrenheit. Line the bottom of a roasting pan with foil.
To butterfly the chicken, cut out the backbone completely using sharp poultry scissors on either side of it (the backbone is attached to the neck).
Place the chicken on a rack positioned above the roasting pan. Rub skin with olive oil and sprinkle with one tablespoon salt and pepper. Place fennel, carrots, and potatoes in the bottom of the roasting pan.
In a small bowl, combine garlic, honey, and one tablespoon olive oil. Smear over chicken and toss with vegetables. Add an additional tablespoon of olive oil to vegetables and toss again to combine. Roast uncovered for 50 to 55 minutes.
Baste chicken with pan juices and stir the vegetables halfway through. When done, cover loosely with foil and let rest for 10 minutes.
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