Prepare to embark on a culinary journey that will tantalize your taste buds and elevate your home cooking to restaurant-worthy levels! This Roasted Chicken with Clementines, Onion, Fennel, and Vermouth is not just another chicken recipe – it's a symphony of flavors that promises to turn an ordinary dinner into an extraordinary dining experience. Imagine a perfectly crispy-skinned chicken, infused with the bright citrusy notes of clementines, the subtle sweetness of roasted fennel, and a sophisticated splash of vermouth that will make your kitchen smell like a gourmet restaurant.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 clementines, quartered
- 1 onion, sliced
- 1 bulb fennel, sliced
- 1/2 cup vermouth
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin on the chicken.
- Rinse the whole chicken under cold water and pat it dry with paper towels. This will help the skin crisp up during roasting.
- Season the chicken generously inside and out with salt and pepper. Make sure to rub the seasoning into the cavity for maximum flavor.
- In a large mixing bowl, combine the quartered clementines, sliced onion, and sliced fennel. Toss them together gently to mix.
- Place the seasoned chicken in a large roasting pan or oven-safe skillet. Arrange the clementine, onion, and fennel mixture around the chicken in the pan.
- Pour the vermouth over the chicken and vegetables. This will add moisture and flavor during the roasting process.
- Using kitchen twine, tie the legs of the chicken together to ensure even cooking and to keep the stuffing inside.
- Transfer the roasting pan to the preheated oven and roast the chicken for about 1 hour, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh.
- During the last 20 minutes of roasting, you can baste the chicken with the juices from the pan to enhance the flavor and color of the skin.
- Once the chicken is done, remove it from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute throughout the meat.
- After resting, carve the chicken and serve it on a platter with the roasted clementines, onion, and fennel. Garnish with fresh thyme for added flavor and presentation.
- Enjoy your delicious roasted chicken with clementines, onion, fennel, and vermouth!
Tips
- Pat the chicken completely dry before seasoning to ensure crispy, golden skin that will make your guests swoon.
- Don't be shy with seasoning – generously salt and pepper both inside and outside the chicken for maximum flavor penetration.
- The secret to a juicy chicken is letting it rest after roasting. Those 10-15 minutes are crucial for redistributing the delicious juices.
- Use a meat thermometer to check doneness – 165°F (75°C) is your magic number for perfectly cooked chicken.
- Basting during the last 20 minutes of cooking will give you that restaurant-quality, glossy, and deeply colored skin that everyone will be talking about.
- For an extra flavor boost, try stuffing some fresh thyme sprigs under the chicken skin before roasting.
- Choose a large, heavy roasting pan or cast-iron skillet to ensure even cooking and beautiful caramelization of the vegetables.
Nutrition Facts
Calories: 595kcal
Carbohydrates: 41g
Protein: 45g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 120mg
