Fennel Herb Roasted Chicken with Colcannon
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
You don’t need all day to prepare a St. Patrick’s Day feast! Thanks to the convenience of Bell & Evans Whole Spatchcock Chicken — the flattened shape slashes cooking time — this traditional Irish meal, complete with cabbage-threaded colcannon, is ready in just over 90 minutes.
Ingredients
Fennel Herb Chicken
- 1 Bell & Evans Whole Spatchcock Chicken
- 1/2 cup Unsalted butter, room temperature
- 1 TB Fennel seed, minced
- 1 TB Fresh chives, minced
- 1 Lemon, zested
- 1 1/2 tsp Salt
- 1 tsp Pepper
Colcannon
- 1 1/2 lb Yellow potatoes, cut into 2-inch pieces
- 4 TB Unsalted butter
- 2 cloves Garlic, minced
- 2 cups Chopped savoy cabbage
- 1 cup Whole milk
- 1/2 cup Heavy cream
- Salt & pepper, to taste
- 2 Green onions, sliced thin
Preparation
- For chicken: Preheat oven to 425°F and line a baking sheet with a wire rack. Combine butter, fennel, chives, lemon zest, salt and pepper in a medium bowl. Rub butter mixture over the chicken and under skin.
- Roast until golden-brown, or until the internal temperature reaches 165°F as measured by a meat thermometer, about 45 minutes to 1 hour. Let rest before serving.
- Meanwhile, for colcannon, cover potatoes with cold water in a medium pot. Bring to a boil over high heat and cook until fork-tender, about 10 minutes. Drain and set aside.
- Meanwhile, melt butter in a large pot over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in cabbage and cook until very tender, about 8-10 minutes. Add milk and cream and bring to a simmer, about 4 minutes.
- Add cooked potatoes and coarsely mash together with a potato masher. Season with salt and pepper, to taste. Slice chicken and serve with colcannon. Top with green onions, and enjoy.
This was Easy, quick and so good!
Going to try this with a spit and charcoal roasted chicken!
An Instant family favorite!
Thank you thank you thank you!