Black Pepper Roasted Chicken with Ginger, Fennel & AppleJan 18, 2021
- 8-10 cloves garlic
- 4 tbs Whole Black Peppercorns
- 1 tbs coarse salt
- 1-2 tbs olive oil
- 2 Onions quartered
- 2 apples cored and rough cut in chunks
- 1 bulb of fennel sliced
- 1 parsnip chopped roughly
- 1- 2 inch piece of ginger roughly chopped
- 1/4 c Apple cider Vinegar
- 1/4 cup chicken broth
Preheat oven to 450 degrees . Rinse and pat dry whole roasting chicken and set in roasting pan Brest side up. Combine garlic, black pepper corns salt and olive oil in nutribullet or mortal and pestle and grind into a paste . Rub paste under the chicken skin and on top of the skin. Place one quartered onion inside chicken cavity. Arrange chopped apples, fennel, parsnip, remaining quartered onion and ginger in baking dish around chicken
Add Apple Cider Vinegar and broth to baking dish.
Bake at 450 Degrees for 20 minutes then reduce heat to 350 degrees and back for another 40 minutes or until an internal temperature of 165degrees, baste with pan juices ever 10-15 minutes. Let rest 20 minutes before cutting. Serve with roasted apples and vegetable and any other side you enjoy…the roasted green onion or green beans dressed in miso ginger dressing goes amazing with this meal.
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