Time: 1 hour 20 min.
Complexity: average
Servings: 4

To prepare this Italian-style dish, you can use a butterfly chicken or a chicken cut into 8 pieces. The chicken is sprinkled with a spice mixture of lemon zest and thyme, surrounded by fennel root wedges and diced tomatoes, and baked in the oven at maximum temperature until cooked through and the toppings are charred. Plum tomatoes are best for this recipe. They are firm and plump and will retain their shape during baking. Serve the chicken with vegetables, drizzled with pan juices and sprinkled with fresh basil.

Ingredients:

• 1.5 tsp coarse salt
• 1/8 tsp freshly ground black pepper
• 1 teaspoon chopped fresh thyme
• 1 tsp. grated lemon zest
• 1 chicken, 3 pounds (1.3 kg), butterflyed or cut into 8 pieces
• 3 plum tomatoes, halved or quartered
• 2 fennel roots, each cut into 8 wedges
• 3 tbsp. l. olive oil
• 2 tbsp chopped fresh basil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

black pepper, thyme, lemon zest, chicken, plum tomatoes, fennel bulb, basil

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Preparation:

Step 1
• Preheat oven to 260°C.
Step 2
• In a small bowl, combine the salt, black pepper, thyme, and lemon zest. Sprinkle the chicken with the mixture on both sides, reserving 1/2 teaspoon. Place the chicken, skin side up, in a large (5-quart) casserole dish or cast iron skillet. Arrange the tomato halves and fennel wedges around the chicken, and sprinkle the vegetables with the remaining spice mixture. Drizzle the chicken and vegetables with olive oil.
Step 3
• Cover the pan with a lid and place in the oven for 20 minutes. Remove the lid and return to the oven for another 20 minutes, until the chicken is browned and a thermometer inserted into the thickest part of the breast registers 160°F (70°C).
Step 4
• Serve the chicken with the vegetables, drizzled with the pan juices and sprinkled with basil.

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