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Chicken in a Secret Garden

Close your eyes and imagine strolling through a hidden garden, sunlight filtering through verdant fennel fronds and earthy onions, releasing their sweet and savory fragrance. This recipe isn't just a meal, it's a whimsical escape to a world of captivating flavors and enchanting aromas. So, tighten your taste bud sashes, ignite your culinary curiosity, and get ready to be transported!


Imagine tender, juicy chicken infused with the unique sweetness of rose petals, the earthy allure of fennel, and the herbal melody of rosemary, thyme, marjoram, and basil. English Garden isn't your typical seasoning; it's a passport to a hidden oasis where your senses come alive. And if that's not enough to tempt you, picture a tapestry of roasted fennel bulbs caramelized to perfection, their licorice notes harmonizing with the sweetness of onions softened by the fire. A sprinkle of fresh parsley adds a touch of vibrant green, making this dish a feast for the eyes, a delight for the nose, and an explosion of flavor for your palate.


Whether you're a seasoned foodie or a curious culinary explorer, this recipe is your invitation to a magical dining experience. Gather your ingredients, preheat your oven, and prepare to embark on a delectable journey to a secret garden! No need for white rabbits or Mad Hatters here, just pure, unadulterated enjoyment with every bite. Let's cook!



chicken


Chicken in a Secret Garden

Makes 4-6 servings


Ingredients:

  • 1 whole chicken, spatchcocked (backbone removed)

  • 2 tablespoons olive oil

  • 1 tablespoon English Garden

  • 1 teaspoon lemon zest

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 cup dry white wine (optional)

  • 2 medium fennel bulbs, trimmed and quartered

  • 2 large red onions, peeled and quartered

  • 1/4 cup chopped fresh parsley

Instructions:


Prep the Chicken: Preheat oven to 400°F. Pat the chicken dry and season generously with salt and pepper. In a small bowl, mix olive oil, lemon zest, and English Garden. Rub the mixture evenly over the chicken, coating it well.


Build the Garden: On a rimmed baking sheet or in a roasting pan, spread the fennel and onions. Nestle the chicken on top. Optionally, pour the white wine around the vegetables, creating a flavorful base.


Into the Oven: Roast for 60-70 minutes, until the chicken is cooked through and the thigh juices run clear. Baste the chicken with pan juices occasionally for extra flavor and crispy skin.


The Grand Reveal: Remove the pan from the oven and let the chicken rest for 10 minutes before slicing. Garnish with chopped fresh parsley.

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