Fennel Garlic Roasted Chicken - cooking recipe

Ingredients

3 tbsp butter
5 cloves garlic, peeled
6 None shallots, 1 chopped
2 None lemons, 1 zested and juiced, 1 cut into wedges
1 tbsp sage leaves, plus extra for garnish
1 (7 lb) whole chicken
2 lb fennel bulbs, cut into wedges, fronds reserved for garnish
1/2 cup white wine
3/4 cup chicken broth
2 tbsp balsamic vinegar

Preparation

Preheat oven to 450\u00b0F.
Melt 1 tbsp butter in a frying pan over low heat. Cook garlic and chopped shallot for 15 mins, or until soft. Mash together then combine with remaining butter, 1 tbsp lemon zest, 1 tbsp lemon juice and sage. Season.
Spread butter under chicken breast skin. Season then transfer to a roasting pan. Arrange fennel, lemon wedges and remaining shallots around chicken. Roast for 15 mins.
Reduce oven to 350\u00b0F and roast for 1 hour 30 mins, or until a thermometer inserted in the thickest part of the thigh reads 175\u00b0F, basting with pan juices and wine often. Transfer chicken and vegetables to a serving platter.
Pour pan drippings into a measuring cup and skim off fat. Place roasting pan over medium heat. Deglaze pan with broth, scraping up browned bits. Cook for 2 mins. Add vinegar and season. Serve with chicken.