Fennel Herb Roasted Chicken with Colcannon
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.
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
- 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
- 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.