Roasted Lemon Chicken with Apple Fennel Slaw
Prep Time : 00h 30
Cooking Time : 01h 45
Servings Number : 6 people
Roasted Lemon Chicken with Apple Fennel Slaw
Ingredients
- COMPOUND BUTTER
- 1/4 cup unsalted butter, at room temperature
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp finely chopped fresh thyme
- 2 cloves garlic, minced
- 1/2 tsp each salt, pepper and paprika
- ROASTED LEMON CHICKEN
- 3 lb potatoes, peeled and cut into 2-inch chunks
- 2 tbsp olive oil, divided
- 1 tbsp each finely chopped fresh thyme and rosemary
- 1 3/4 tsp each coarse salt and pepper, divided
- 2 lemons, thickly sliced, divided
- 2 heads garlic, halved
- 1 large roasting chicken
- 1/2 bunch fresh thyme sprigs
- APPLE FENNEL SLAW
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp toasted fennel seeds
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 cups shredded cabbage
- 1 bulb fennel, cored and thinly sliced
- 1 apple, cored and thinly sliced
- 1 carrot, cut into matchsticks
- 2 shallots, thinly sliced
- 2 tbsp finely chopped fresh parsley
- 1 tbsp fennel fronds, chopped
Method
- Compound Butter: Stir together butter, lemon zest, lemon juice, thyme, garlic, salt, pepper and paprika.
- Roasted Lemon Chicken: Preheat oven to 425˚F. Toss together potatoes, 4 tsp olive oil, chopped thyme, rosemary, and 1/2 tsp each salt and pepper.
- Place in bottom of Lagostina Martellata Hammered Copper Roaster. Add lemon slices from 1 1/2 lemons and halved garlic heads.
- Spread Compound Butter underneath skin of chicken breasts, being careful not to pierce the skin. Rub remaining oil over chicken.
- Season chicken all over and inside cavity with remaining salt and pepper. Fill cavity with remaining lemon slices and thyme sprigs.
- Place chicken on top of potatoes. Roast for 30 minutes. Reduce heat to 375˚F; cook for 45 to 50 minutes or until instant-read thermometer inserted into thickest part of thigh reaches 175°F. Tent with foil; let stand for 15 minutes.
- Apple Fennel Slaw: In large bowl, whisk together oil, vinegar, mustard, honey, fennel seeds, salt and pepper; add cabbage, fennel, apple, carrot, shallots, parsley and fennel fronds. Let stand for 10 minutes.
- Serve chicken in roasting pan with potatoes, and slaw on the side.