This chicken roasts on a bed of potatoes and fennel. The Aleppo pepper, herbs, and butter melt into the vegetables, flavoring them and making them downright irresistible.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Great recipe, would agree to pre cooking fennel/potatoes for 15 minutes prior. Additionally I halved the butter and was still delicious.
This was delicious! I agree with the first review- consider roasting the fennel and potatoes a bit before adding the chicken to them. Probably just 15 minutes. The chicken I had was four pounds, so I had to roast it longer anyway. But the fennel would have been a bit more tender if roasted longer. This was pretty spicy! The flavor was really good but in making it again, I would use half the Aleppo. Also, we didn't add more butter mixture when serving. It was spicy enough. (I put the remaining butter in the freezer, where it waits for some grilled swordfish!!) Definitely lots of possibilities for butter-herb mixture to rub on the chicken.
Following the recipe, the chicken was cooked but the fennel and potatoes were not. Suggest precooking the fennel and potatoes before adding the chicken.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?