The marinade for this fennel pollen roasted chicken also shines as a flavoring paste for pork and f
ish. Find fennel pollen in well-stocked supermarkets or spice shops, or order it online from Kalustyan's.This recipe was featured alongside Peggy Knickerbocker's 2000 article, Pollen Pleasure.
Ingredients
- 3 Tbsp. fennel pollen
- 4 Tbsp. extra-virgin olive oil
- 1 (3 1/2-lb.) chicken
- Salt
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Instructions
Step 1
Set oven rack in upper third of oven, then preheat oven to 400°. Mix together fennel pollen and extra-virgin olive oil in a small bowl, then set aside.
Step 2
Rinse chicken and pat dry. Using a sharp knife or kitchen shears, remove chicken's back by cutting along both sides of the backbone. (Discard backbone or save for making stock.) Position butterflied chicken skin side up and use your fingers to gently pry skin away from as much of the breast and legs as you can without tearing it. Rub pollen mixture under skin, then all over chicken. Season liberally with salt.
Step 3
Set chicken skin side up on a rack set in a shallow roasting pan, and roast until skin is golden and thigh juices run clear, about 1 hour. Set chicken aside to rest for 10 minutes before carving.
- Set oven rack in upper third of oven, then preheat oven to 400°. Mix together fennel pollen and extra-virgin olive oil in a small bowl, then set aside.
- Rinse chicken and pat dry. Using a sharp knife or kitchen shears, remove chicken's back by cutting along both sides of the backbone. (Discard backbone or save for making stock.) Position butterflied chicken skin side up and use your fingers to gently pry skin away from as much of the breast and legs as you can without tearing it. Rub pollen mixture under skin, then all over chicken. Season liberally with salt.
- Set chicken skin side up on a rack set in a shallow roasting pan, and roast until skin is golden and thigh juices run clear, about 1 hour. Set chicken aside to rest for 10 minutes before carving.
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