- 1 (6-pound) whole roasting chicken
- 1 medium fennel bulb with stalks
- 12 thyme sprigs, divided
- 8 garlic cloves, crushed and divided
- 4 lemon wedges
- 1 (3-inch) cinnamon stick, broken in half
- 1 whole clove
- 1 tablespoon olive oil
- 1 teaspoon black pepper, divided
- 3/4 teaspoon salt, divided
- 1 onion, vertically sliced
- 2 cups red wine
- 1 cup lower-sodium chicken broth
- 2 orange rind strips
- 1 star anise
- 1/2 cup chopped dried apricots
- 1 tablespoon butter
- calories 275
- fat 11.1 g
- satfat 3.3 g
- monofat 4.5 g
- polyfat 2.1 g
- protein 36 g
- carbohydrate 6.2 g
- fiber 0.8 g
- cholesterol 119 mg
- iron 2.4 mg
- sodium 415 mg
- calcium 29 mg
How to Make It
Preheat oven to 450°.
Discard giblets and neck from chicken. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut bulb into quarters. Place 1 fennel quarter, 6 thyme sprigs, 4 garlic cloves, lemon wedges, 1/2 cinnamon stick, and whole clove in body cavity. Combine fennel fronds, oil, 3/4 teaspoon pepper, and 1/2 teaspoon salt. Starting at neck cavity, loosen skin from breast and drumsticks. Rub salt mixture under skin. Lift wing tips up and over back; tuck under chicken. Tie legs together with twine. Place chicken on the rack of a roasting pan. Arrange remaining 4 garlic cloves, remaining fennel quarters, and onion in bottom of roasting pan; place rack with chicken in pan. Bake at 450° for 20 minutes.
Reduce oven temperature to 375°.
Add remaining 6 thyme sprigs, remaining cinnamon stick half, wine, broth, orange rind, and star anise to bottom of pan; baste chicken. Bake at 375° for 40 minutes; baste chicken. Bake an additional 10 minutes or until a thermometer inserted in the meaty part of thigh registers 165°. Remove from oven; let stand 20 minutes.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 5 minutes (fat will rise). Seal bag; snip off 1 bottom corner of bag. Drain drippings into roasting pan, stopping before fat layer reaches opening; discard fat. Cook over medium heat, scraping pan to loosen browned bits, until reduced to 1 1/4 cups. Remove from heat, and stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, apricots, and butter. Serve sauce with chicken; discard skin before serving.
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