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Roasted Fennel Chicken

This is chicken with no shortage of flavor


  • knife
  • cutting board
  • cast irion pan.


  • 2 teasp fennel seeds toasted and ground
  • 1 each chicken cut in qaurters
  • 8 ounces bacon cut in small dice
  • 2 cloves garlic minced
  • 1 cup flatleaf parsley chopped
  • 1/4 cup extra virgin olive oil
  • 2 teasp lemon zest minced
  • 1 teasp thyme minced
  • 1/2 teasp red pepper flakes
  • 1 head of garlic cut in hlaf lenthwise
  • 10 each thyme sprigs whole


Prepping Chicken

  • season bird generousley with salt and pepper and half the toasted fennel

Cooking Chicken

  • Crisp bacon in cast ironpan and remove bacon and set aside
  • remove bacon fat and reserve enough to coat a thin layer on bottom of pan
  • crisp chicken skin by placeing bird in bacon fat covered pan skin side down
  • when skin is golden brown flip bird add halfed garlic, fresh thyme sprigs and place pan in a 425 degree oven
  • chicken will be done when temp is 165 degrees. let rest for 10 min


  • mix parsley, lemon zest, olive oil, thyme ,fennel, bacon, red pepper flakes
  • season with salt and pepper