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Sunday, August 12, 2018

Oven Chicken With Fennel

Preparation time
Cooking 15 min.  Baking time: approx. 1 hr. 20 min Ingredients

1 corn cockerel
2 tubers / fennel
3 m. Large onion (s)
2 tablespoons olive oil
1 1/2 lemon (s)
2 tablespoons of butter lard or ghee
  Salt and pepper, black, freshly ground

1. Working time: approx. 15 min. / Cooking / baking time: approx. 1 hr. 20 min. / Difficulty level: simple / calorie p. P .: not specified

2. Halve the chicken. If possible, choose a roasting pan in which the two halves just find space without touching each other and still some air to the outside.

3. Preheat the oven to 200 ° C top and bottom heat.

4. When fennel cut the green, wash the tubers, cut in half and remove the stem. Peel the onions. Cut or plane both into rings. Squeeze out the lemons.

5. Put the onion rings in the roasting pan and spread the fennel on top. Sprinkle with olive oil and a few splashes of lemon juice, salt and pepper.

6. Leave the clarified butter on low heat and add the remaining lemon juice, salt well and pepper and stir naturally.

7. Salt and pepper the halves of the chicken well, then place them with the skin on top of the fennel. Brush the skin with some of the lemon-lard mixture and push the roasting pan into the 2nd bar from the bottom into the oven.

8. Fry for about 1 hour and 20 minutes while drizzling about every 20 minutes with some of the lemon-lard mixture until it is used up. In the last 20 minutes I like to add the circulating grill function, because the skin of the chicken is then particularly crispy.

9. Place the halves of the chicken on preheated plates and pour the well drained vegetables over or drape next to them.

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