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Roasted Chicken with Cabbage, Leek, and Fennel


This chicken may sound scary, but it’s so good. The leek and cabbage not only make a perfect side dish, but are also included in the simanim.


Prepare the Roasted Chicken with Cabbage, Leek, and Fennel


Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).


Arrange the vegetables in a non-disposable 9×13-inch (23×33-centimeter) baking pan. Place the whole chicken on top. Push the chicken down so the thighs and legs are spread out. Drizzle oil over the chicken and vegetables.


In a small bowl, place all the ingredients for the spice mix. Mix well and sprinkle over the chicken and vegetables.


In another bowl, combine all the sauce ingredients. Smear over the entire chicken.


Bake the chicken uncovered for an hour and a half. Check the internal temperature. If it’s 165 degrees Fahrenheit (74 degrees Celsius), remove from oven.


To make in advance, place the chicken in the fridge once cooked. Remove one to two hours before serving and allow to come to room temperature. Reheat covered on 350 degrees Fahrenheit (175 degrees Celsius) for one hour, or until hot.


Recipe, Styling, and Photography by Menachem Goodman