This rosemary fennel chicken is a people pleaser. Everyone adores it. We hope you do as well. Karla made it for us during a recent dinner party and we adored it and asked her to share this beautiful recipe. We are always researching healthy and simple recipes to make your life easier and that align to your goals.  It’s a one pot family meal using all whole food ingredients with detoxifying fennel. We love using fennel when we cook. It’s been shown to reduce inflammation in the bowels and decrease bacteria that cause gassiness. Eat up loves! Fennel is a staple in our diet. The dish is also loaded with anti-inflammatory garlic and rosemary. 

We served the chicken with rice and roasted brussels. Perfection! Great for your next dinner party or family dinner. Enjoy and make extras for any easy lunch the next day!

Meet Karla Krassin, CEO of  Tumu Food To Go Catering, https://tumufoodtogo.com in Weston CT

Hola! My passion for cooking started when I was a little girl. I always loved being in the kitchen with my grandmothers and my mom. Food brings people together and for me, is the best way to bond and talk and be creative, it actually relaxes me. It is also very important for me to eat healthy, so  I use A LOT of garlic, onions, herbs and spices in all my recipes. Hope you enjoy them and if you make them, make sure to tag us @tumubykarlakrassin.  Gracias!

Ingredients:

Serves: 4

  • whole chicken cut in 8 parts skin on
  • 3 rosemary springs
  • 3 garlic cloves
  • 2 tbsp dijon mustard
  • ¼ cup of lemon juice
  • 3 tbsp of avocado oil
  • 1 large bulb of fennel
  • Salt
  • Pepper

Directions:

  • Preheat oven to 350 F
  • Heat a dutch oven on the stove, we are going to brown the chicken first
  • Pat the chicken dry with a paper towel
  • Salt and pepper  both sides of the chicken
  • When the dutch oven is hot add the chicken skin down first ( I don’t add any oil since the chicken and the skin have already fat)
  • Let them brown for around 5 min, do not remove it sooner or the skin will stick to the pan. Brown the other side for 3 min. Turn off the stove
  • Slice the fennel with a mandolin, about 1 inch thick
  • To make the marinade, add to the blender the rest of the ingredients and add more salt and pepper
  • Add the fennel to the chicken and add the marinade coating every piece of chicken
  • Place the dutch oven with the lid on and bake for about 1.5 hrs on 350 F
  • When the chicken is cooked, remove the lid and let it cook for another 15 min or until the top gets crispy

 Enjoy!