Herbed Roasted
Chicken
with Creamed Chard and Roasted Fennel
PREP TIME: 15 min
COOK TIME: 1 hr 15 min
SERVINGS: 4
Ingredients
1
1
2
1
1
1 bag
6-8
2 tbs
2 cloves
1/2 cup
1/2 cup
1/4 cup
2 tbs
1/4 cup
Chicken (4-5 lbs)
Fennel (2 tbs Tops)
Tomatoes
Swiss Chard
Green Onion
Spinach
Squash Blossoms
Parsley
Garlic
White Wine
Cream
Butter
White Balsamic Vinegar
Parmesan Cheese
grittsfarm.com | 304.937.2565 |
1
Prepare Ingredients:
Wash and dry all produce, discarding wilted portions.
Preheat oven to 375°F.
Crosscut the spinach into half-inch thick pieces.
Remove base of swiss chard, and crosscut into half-inch
thick pieces.
Separate the white bottoms of the green onion from the
softer green tops. Finely chop the bottoms, and thinly
slice the tops.
Cut the base of the fennel stalk. Half the fennel vertically
and remove the core at the root with triangular slices.
Slice diagonally into half-inch pieces. Cut the leafy fennel
frond from the stalks, finely chop about 2 tbs, reserving
the rest for later use. Cut stalks into half-inch pieces.
Finely chop the parsley.
Remove skin from garlic cloves, and finely chop garlic.
Cut tomatoes in half vertically, remove cores and discard.
Slice each tomato into eight wedges.
2
Herb & Roast Chicken:
Stir together butter, fennel frond, parsley, green onion
tops, salt, and pepper.
From bottom of chicken, pull skin from inside to loosen
from meat. Evenly distribute butter and seasoning
underneath skin and inside chicken. Close chicken by
pulling the leg bones tight through the skin.
Olive oil a lipped baking sheet. Place chicken on the
sheet, season both sides with salt and pepper, and
bake for about 1 hour and 15 minutes or until internal
temperature reaches 165°F.
Stir the fennel with olive oil, salt, and pepper.
Toss the tomatoes with vinegar, salt, and pepper.
After 35 minutes, remove sheet from oven, place fennel
around chicken, and return to oven.
20 minutes later, remove sheet from oven, place
tomatoes around chicken, and return to oven.
3
Cook Greens:
As chicken roasts, bring a large pan drizzled with olive oil
to medium heat. Add green onion bottoms and garlic,
and sauté for 2 minutes or until fragrant.
Add white wine and cook for 2 minutes or until almost all
liquid is cooked away.
Add cream, stirring constantly for 4 to 5 minutes or until
thickened.
Add swiss chard, stirring frequently for 2 to 3 minutes
Add spinach and squash blossoms, cooking for 2 to 3
minutes. Season to taste with salt and pepper.
4
Finish & Serve:
Remove roast from oven, grate parmesan cheese over
tomatoes and fennel, and allow chicken to cool.
Carve chicken and plate with greens, tomatoes and
fennel. Grate extra parmesan chees over dish as desired.
MEAL PREP 1
MEAL PREP 3