- 1 whole 4-pound chicken
- 4 to 5 cloves whole garlic, peeled and minced
- 1 T fresh rosemary, chopped
- 1/2 t fennel pollen
- olive oil
- juice from 2 organic lemons
- lemon slices
- freshly ground salt
- freshly ground pepper
- 1 fennel bulb, trimmed and thickly sliced
Rub the chicken with olive oil and sprinkle it liberally with salt and pepper. Massage the rosemary, garlic, and fennel pollen into the skin. Pour the juice from 1 lemon over the top. Cover and refrigerate for at least 2 hours before roasting.
Preheat oven to 375 degrees F. Place the spatchcocked chicken flat in a roasting dish. Drizzle with the remaining lemon juice. Scatter fennel pieces and lemon slices around the chicken.
You'll be seeing my thoughts on this pairing later this month for the February #Winophiles event, but I poured Famille Bougrier's Pure Loire Rosé d'Anjou 2016 with the chicken...and it was sublime.