Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, cava roast chicken with fennel and lemon. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Roasting is the easiest way to cook a chicken. Create a complete family-friendly meal by cooking vegetables like fennel alongside the bird. Place chicken on a large rimmed baking sheet; season with salt and pepper. Place a lemon half in cavity.

Cava roast chicken with fennel and lemon is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Cava roast chicken with fennel and lemon is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook cava roast chicken with fennel and lemon using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Cava roast chicken with fennel and lemon:

1. Make ready 1 Medium Chicken
2. Make ready 1 white onion
3. Prepare 1 bulb of fennel
4. Take 1 carrot
5. Get 1 stick celery
6. Get Half a lemon
7. Take Half a bottle cava
8. Take Olive oil
9. Prepare I tspn rock salt

Roasted Chicken with Fennel and Lemon. Free-range chickens are generally smaller and more tender, and they cook faster. Fennel and lemon combine beautifully when matched with chicken. By stuffing the chicken the flavours created during cooking infuse the potatoes.

Instructions to make Cava roast chicken with fennel and lemon:

1. Slice the vegetables, reserving the fennel fronds.
2. Arrange the vegetables in a deep roasting dish, then put the chicken on top.
3. Add the wine to the roasting dish, then squeeze the lemon juice over the chicken and put the lemon into the chicken cavity.
4. Drizzle olive oil over the chicken, then sprinkle over the salt and finely sliced fennel fronds.
5. Bake for 40 min at 200c then for an hour at 180c.
6. Pierce the chicken thigh. It's cooked when juices run clear. If they're pink bake for 10 more min.
7. Rest under foil for ten min before serving. Roast potatoes and minted peas are great sides for this dish.

Fennel and lemon combine beautifully when matched with chicken. By stuffing the chicken the flavours created during cooking infuse the potatoes. Sprinkle chicken, fennel and lemon with salt and pepper, and drizzle vegetables with olive oil. This juicy roasted chicken is flanked by fennel and lemons. This is as good for a quick weeknight meal as it is for easy entertaining, and an excellent way to use up any impulse bought fennel that might be languishing at the back of the fridge.

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