Roasted Chicken With Fennel And Tomatoes
Serving Size : 10
Preparation Time :10:00
Ingredients:
2 chickens -- cut in eighths, skin removed
6 cloves garlic -- crushed
2 tablespoon Olive Oil -- (30 ml)
1 teaspoon fennel seeds -- (5 ml) crushed 1/2 cup Lemon Juice -- (120 ml) fresh squeezed
4 bay leaves
Salt and pepper to taste
4 Fennel Bulbs -- fresh (remove fronds, set aside), cut in eighths
2 large onions -- peeled, sliced very thin
16 tomatoes -- fresh or canned quartered
4 tablespoon parsley -- (60 ml) chopped fresh
1 cup kosher chicken broth -- (240 ml)
2 tablespoon parsley -- (30 ml) to garnish
How To Cook:
In a large bowl, combine all ingredients. Marinate overnight. One hour before you begin to cook, remove the marinating chicken and vegetables from the refrigerator and bring to room temperature. Preheat oven to 375°F (190C). Place chicken and vegetables in a single layer into a large 2-inch deep roasting pan (an oven-to-table dish works well). Place in oven and roast 45 minutes. Garnish with additional parsley and serve.
Per Serving (excluding unknown items): 757 Calories; 50g Fat (60.0% calories from fat); 55g Protein; 20g Carbohydrate; 6g Dietary Fiber; 272mg Cholesterol; 353mg Sodium. Exchanges: 1/2 Grain(Starch) ; 7 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 5 1/2 Fat.
