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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. |