Roasted Chicken, Lemon and the hidden flavor of Fennel. This combination has a subtle lemon flavor with a roasted fennel cream sauce. It is refined but yet comforting all at the same time. You will enjoy chicken in a whole new way and a whole new flavor. Roasted chicken made in this style usually starts out at 460 mg’s of sodium and goes up from there. Our recipe is 217 mg’s of sodium with tremendous flavors that will please your taste buds as you enjoy your meal...
Sprinkle Mama’s Poultry Rub over entire chicken. Place chicken into baking dish. Sprinkle black pepper over chicken and place left over fennel all around chicken. Pour 2 cups of chicken broth into baking dish.
Cover with aluminum foil and place into oven. Bake in the oven for 1 hour then remove foil and continue to bake chicken for 1/2 hour.
Note: (20 minutes per pound. The chicken will be done at 160 degrees on a meat thermometer)
Remove chicken from the oven. Place whole chicken into serving dish. (do not cut chicken until serving time)
Note: It is important to let your chicken rest for 15 minutes after removing from the oven.
This will allow the juices to remain in the chicken. If you cut into it to soon you will lose all of the yummy flavor
that you worked so hard to achieve…
Creamy Fennel Sauce
Remove ½ of the fennel and most of the liquid from the baking dish.
Place into a blender. Blend into a creamy sauce (about 2 minutes).
Serve on top of chicken with Lemon slices.
Fennel Lemon Roasted Chicken
The ingredients listed for this recipe have been chosen to help
lower the sodium content of your final dish.
This will help you with a heart healthy life style.
Mama Carol’s Poultry Rub
¼ cup brown sugar - ½ Tbsp dry mustard
1/8 tsp cayenne pepper -
1/16 tsp sea salt
½ tsp – paprika, onion powder, garlic powder
¼ tsp – ground black pepper, sage, poultry seasoning
Mix together in a bowl and sprinkle on your Poultry.