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| Roast Chicken with Baby Beets, Asparagus & Potatoes |
Olive oil infused with garlic and fennel does double duty as a baste for roasting, and as a
sauce added just before serving. Crushing the fennel and garlic helps to release their flavors
into the oil.
Ingredients
1 1/2 teaspoons fennel seeds
1/4 cup extra virgin olive oil
2 large garlic cloves, finely chopped
1/2 teaspoon salt
1 [3 1/2 lb.] cut up chicken, large breasts halved
12 small red potatoes, halved
12 baby beets, halved
1 lb. asparagus
3 Tablespoons balsamic vinegar
Method
Heat oven to 400 F.
Toast fennel seeds in small dry skillet over medium heat, 30 to 60 seconds, or until fragrant,
stirring constantly. Cool. Crush seeds with mortar and pestle or with side of chefs knife.
Return seeds to skillet; add oil and garlic. Heat over low heat until oil is hot. Remove from
heat. Cover, let stand 15 minutes. Stir in salt.
Line half-sheet jelly roll pan with foil. Arrange chicken, potatoes, and beets in pan.
Drizzle with 2 tablespoons of oil mixture. Bake 20 minutes.
Remove pan from oven; stir vegetables. Add asparagus, drizzle with 1 tablespoon oil
mixture. Return to oven and bake an additional 25 to 30 minutes, or until vegetables are
tender and
chicken juices run clear. If vegetables are done before chicken, remove them and continue
cooking chicken 10 to 15 additional minutes, or until done.
Place chicken and vegetables on platter. Stir vinegar into remaining oil mixture and drizzle
over chicken and vegetables.
sauce added just before serving. Crushing the fennel and garlic helps to release their flavors
into the oil.
Ingredients
1 1/2 teaspoons fennel seeds
1/4 cup extra virgin olive oil
2 large garlic cloves, finely chopped
1/2 teaspoon salt
1 [3 1/2 lb.] cut up chicken, large breasts halved
12 small red potatoes, halved
12 baby beets, halved
1 lb. asparagus
3 Tablespoons balsamic vinegar
Method
Heat oven to 400 F.
Toast fennel seeds in small dry skillet over medium heat, 30 to 60 seconds, or until fragrant,
stirring constantly. Cool. Crush seeds with mortar and pestle or with side of chefs knife.
Return seeds to skillet; add oil and garlic. Heat over low heat until oil is hot. Remove from
heat. Cover, let stand 15 minutes. Stir in salt.
Line half-sheet jelly roll pan with foil. Arrange chicken, potatoes, and beets in pan.
Drizzle with 2 tablespoons of oil mixture. Bake 20 minutes.
Remove pan from oven; stir vegetables. Add asparagus, drizzle with 1 tablespoon oil
mixture. Return to oven and bake an additional 25 to 30 minutes, or until vegetables are
tender and
chicken juices run clear. If vegetables are done before chicken, remove them and continue
cooking chicken 10 to 15 additional minutes, or until done.
Place chicken and vegetables on platter. Stir vinegar into remaining oil mixture and drizzle
over chicken and vegetables.