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Chicken, Fennel and GarlicPreheat oven to 450
3 large fennel bulbs, cut into 8 wedges
2 Tblsp+1/4 cup olive oil
10 peeled garlic cloves
2 Tbls fennel seed, crushed(crush in baggie)
2 Tblsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
2 Tbls fresh tarragon, chopped(or 1 tsp dried
1 tsp dried marjoram
3/4 tsp salt
Cook fennel in a large pot of salted, boiling water, about 8 minutes. Reserve. Mix 2 Tblsp of oil and garlic cloves, 1 Tblsp fennel seeds, thyme, rosemary, tarragon, marjoram, salt and pepper.(If using dry herbs, reserve 1/2 tsp of each for next step)
Mix remaining herbs and seeds with 1/4 cup olive oil. Dry chickens and rub inside and out with 1 lemon squeezing some juice as you go. Rub chickens with the herb mixture. Loosely stuff with a few fennel pieces and roast, breast side down. Arrange remaining fennel around chickens and roast for 30 minutes. Combine wine and broth, pour over chickens and roast another 15 minutes. Turn chickens and continue to cook for approximately 40 minutes
1/2 tsp pepper
1cup white wine(NOT cooking wine)
1/3 cup reduced sodium chicken broth
2 lemons halved
2 3lb chickens
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