Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, cava roast chicken with fennel and lemon. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Roast Chicken with Fennel, Rosemary and Lemon. A new year has started, and so has cooking from a new cookbook for the Rainy Day Bites Cookbook Club. For this month, we are cooking from Small Victories by Julia Turshen.

Cava roast chicken with fennel and lemon is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Cava roast chicken with fennel and lemon is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook cava roast chicken with fennel and lemon using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Cava roast chicken with fennel and lemon:

1. Make ready 1 Medium Chicken
2. Take 1 white onion
3. Take 1 bulb of fennel
4. Get 1 carrot
5. Get 1 stick celery
6. Make ready Half a lemon
7. Prepare Half a bottle cava
8. Take Olive oil
9. Take I tspn rock salt

Gently mix all of those guys together in your pan and move it along to the oven to begin roasting while you work on making your. For the sauce, mix together the mayonnaise, mustard and honey and set aside. Gently push a knob of the butter under the skin of each chicken breast, rubbing it into the flesh. Rub any surplus onto the skin.

Instructions to make Cava roast chicken with fennel and lemon:

1. Slice the vegetables, reserving the fennel fronds.
2. Arrange the vegetables in a deep roasting dish, then put the chicken on top.
3. Add the wine to the roasting dish, then squeeze the lemon juice over the chicken and put the lemon into the chicken cavity.
4. Drizzle olive oil over the chicken, then sprinkle over the salt and finely sliced fennel fronds.
5. Bake for 40 min at 200c then for an hour at 180c.
6. Pierce the chicken thigh. It's cooked when juices run clear. If they're pink bake for 10 more min.
7. Rest under foil for ten min before serving. Roast potatoes and minted peas are great sides for this dish.

Put the onions, garlic, lemon and fennel into a deep, flameproof casserole and sit the chicken on top. Pour over the white wine and scatter over the thyme. Pour wine over chicken and into the pan. Rub the inside cavity of chicken with lemon, squeezing juice over and around outside of chicken. Add remaining fennel and fronds to bottom of pan.

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