Smoky Roast Chicken with Fennel
A classic Australian-inspired dish featuring smoky flavors and a hint of anise from the fennel. Perfect for a weeknight dinner.
Ingredients
- ●1.5kg whole chickenpreferably with the giblets removed
- ●2 bulbs fennelsliced into wedges
- ●2 tsp smoky paprikaor more to taste
- ●2 tbsp aromatic oilsuch as olive or avocado oil
- ●2-3 roast vegetablessuch as carrots, potatoes, or parsnips
- ●to taste saltpreferably kosher salt
- ●to taste pepperpreferably freshly ground black pepper
Instructions
- 1
Preheat the oven to 220°C (425°F).
- 2
Season the chicken with smoky paprika and a pinch of salt and pepper.
- 3
Heat the aromatic oil in a large oven-safe skillet over medium-high heat.
- 4
Sear the chicken on both sides until browned, about 5 minutes per side.
- 5
Transfer the skillet to the preheated oven and roast the chicken for 45-50 minutes, or until it reaches an internal temperature of 74°C (165°F).
- 6
Toss the sliced fennel with a pinch of salt and pepper, and spread it out in a single layer on a baking sheet.
- 7
Roast the fennel in the oven for 20-25 minutes, or until it's tender and lightly caramelized.
- 8
Toss the roast vegetables with a pinch of salt and pepper, and spread them out in a single layer on a baking sheet.
- 9
Roast the vegetables in the oven for 25-30 minutes, or until they're tender and lightly browned.
- 10
Let the chicken rest for 10-15 minutes before carving and serving with the roasted fennel and vegetables.