Sunday, April 24, 2016

Ginger Garlic Roasted Chicken with fresh Fennel

Ginger Garlic Roasted Chicken with fresh Fennel 



Ginger Garlic Roasted Chicken with fresh Fennel
serves 4

1 five-six pound roasting chicken
2-4 Tablespoons of coconut oil
Salt and fresh ground pepper
2-3 medium sweet potatoes
2 medium onions
3-4 large garlic cloves
4 Tablespoons fresh ginger
2 Blood oranges (or regular navel)
1 head of fennel
3-4 Thai peppers (crushed red pepper if you cannot find these)
Twine to tie the legs if needed


Preheat oven to 425.

Chop it up:
"If you have never seen fennel, it kinda reminds me of the screeching plants from Harry Potter."

Chop your onions, fennel and peeled sweet potatoes and mix them together in a heavy-duty roasting pan.
Quarter the blood oranges.
Chop the thai peppers, and mince the garlic and ginger. 
*Set aside 1 Tablespoon of the ginger, 1Tablespoon of the garlic, half of the thai peppers and 3 quarters of orange.

Melt 1-2 Tablespoons of coconut oil and mix in the remaining garlic,ginger and peppers. Pour the mixture over the onion and potatoes in the roasting pan, mixing well. Place the blood oranges around the potatoes as well.

Prep the Chicken:
1. Remove the giblets and excess fat from the chicken cavity. 
2. Rinse chicken inside and out under cold running water. 
3. Dry chicken with paper towels, tuck the wing tips under the body, and set it aside. 
4. Coat the chicken with coconut oil, then sprinkle liberally with salt and pepper.
5. Stuff the cavity with the reserved ginger, garlic, thai peppers and blood orange. 
6. Fill out the cavity with a bit of the potato-fennel mixture as well, if desired. 
7. Bring the legs forward and cross them, tying them with twine or cut a slit in the skin and tuck the legs into the holes.
8. Place the chicken in the roasting pan on top of the vegetables.

Get Roasting!
Put it in the oven to roast until skin is deep golden brown and crisp, and juice runs clear when pierced with a fork  – about 2 hours.  If using a thermometer, the breast should read 180 degrees and the thigh 190 when done.

Remove the chicken from the vegetables and place it on a cutting board for about 10-15 minutes before serving so the juices can settle.


Serve with sautéed asparagus or some gluten free rolls or biscuits (yum!)

"bunny biscuit for Easter!"


Have a great day!


Here we are at the 2016 Cherry Blossom Festival in DC! 
What a fantastic war to welcome spring in the Capital region :-)




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