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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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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