Photo of Fennel and lemon salt-rubbed chicken by WW

Fennel and lemon salt-rubbed chicken

7
7
7
SmartPoints® value per serving
Total Time
1 hr 30 min
Prep
15 min
Cook
1 hr 15 min
Serves
10
Difficulty
Moderate
This zesty chicken recipe will feed an army – if you've got a smaller group, you can halve the recipe or make a big batch and enjoy the leftovers for lunch

Ingredients

sea salt

1 tbs

fresh thyme

2 tsp

fresh lemon rind

1 tsp

fennel seeds

1 tbs

whole chicken

1080 g, (buy 2x1.4kg)

red onion

1 medium, finely chopped

garlic

2 clove(s), crushed

fresh sage

5 g, (2 fresh leaves), chopped

green grapes

100 g, finely chopped

Breadcrumbs

1½ cup(s), (175g)

egg(s)

2 medium, lightly beaten

oil spray

1 x 3 second spray(s)

wholemeal bread roll

1 small

butter

30 g

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Place a wire rack on a shallow baking tray. Place salt, thyme, rind and half the fennel seeds in a mortar and pound with a pestle until lightly crushed. Lightly spray chickens with oil, then sprinkle evenly with lemon salt mixture. Place chickens on rack in tray and bake for 1 hour 15 minutes or until skin is golden and juices run clear when thigh is pierced with a skewer.
  2. Meanwhile, line a baking tray with baking paper. Melt canola spread in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and remaining fennel seeds and cook for 1 minute. Add sage and grapes and cook, stirring, for 2 minutes. Remove pan from heat and stir in breadcrumbs. Transfer mixture to a bowl and cool completely. Add eggs, stirring to combine. Roll stuffing mixture into 8 equal balls. Place on prepared tray, lightly spray with oil and bake for 45 minutes.
  3. Cut each chicken into four pieces and serve with grape stuffing.

Notes

SERVING SUGGESTION: Steamed snow peas and broccoli.TIP: To make fresh breadcrumbs finely process stale, crustless bread.

Start eating better than ever!