Chicken With Garlic, Anchovies and Rosemary and Baked Fennel

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READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pierce the chicken in 16 places with a sharp knife and insert in each spot the sliver of garlic, rosemary sprig and a anchovy.
  • squeeze over the lemon juice and spread over the creme fraiche and cover with plastic and refrigerate for 24 hours.
  • Combine the stuffing ingredients and stuff the chicken.
  • After seasoning, roast the chicken at 180C for 1 hour, then add the fennel, drizzled with a little oil and cook with the chicken for another 30 to 45 minutes (internal temperature should be 180F/82C at the thickest part - suggest the thigh).
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