Time: 1 hour 35 minutes
Complexity: easily
Servings: 4

"We're all looking for that incredible baked chicken recipe we can make again and again. I'll show you how to bake a beautiful chicken with potatoes simmered in chicken fat. And the best part is, it's all cooked in one pot. The chicken will cool to room temperature in 45 minutes to an hour. You can then do the cleanup. Amazing flavor and minimal dirty dishes—that's my kind of dish! If you don't like the flavor of fennel, substitute it with onion or just leave it out," shares Elena Besser.

Ingredients:

• 1 whole chicken (about 2 kg) at room temperature
• 3 tablespoons fennel seeds, whole or lightly crushed
• 1 lemon, cut into 0.5 cm thick slices.
• 1 bunch fresh thyme (about 9-10 sprigs)
• 900 g new potatoes, cut in half
• 1 medium fennel root, quartered and cut into 0.5cm thick pieces, greens set aside
• 1/4 cup extra-virgin olive oil

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.

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chicken, potato, fennel bulb, lemon, fennel seeds, black pepper, thyme

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Preparation:

Step 1
• Preheat oven to 230°C.
Step 2
• Pat the chicken dry with paper towels. Season the cavity and skin with salt, black pepper, and fennel seeds. Stuff the cavity with lemon slices and 7–8 sprigs of thyme.
Step 3
• Place the potatoes and fennel in a baking dish, cauldron, or cast-iron skillet. Drizzle with oil, season with salt and pepper, and toss to combine. Top with the remaining 2–3 sprigs of thyme.
Step 4
• Place the chicken on top of the potatoes and fennel and place on the bottom rack of the oven. Roast until the chicken skin is golden brown and crispy and a thermometer inserted into the thigh registers 165°F (74°C), about 50 minutes.
Step 5
• Using tongs, transfer the chicken to a cutting board, draining the juices from the cavity onto the potatoes and fennel. Let the chicken rest for 25–30 minutes to allow the juices to redistribute throughout the meat. Stir the vegetables with a large spoon to coat them with the chicken juices, and continue roasting until crispy, about 15 minutes.
Step 6
• To carve the chicken, remove the thighs and drumsticks, then move on to the breast. Serve the chicken with potatoes and fennel, garnishing with the remaining fennel sprigs, and enjoy!

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