Fennel and lemon salt-rubbed chicken
8
Points®
Total time: 1 hr 30 min • Prep: 15 min • Cook: 1 hr 15 min • Serves: 10 • Difficulty: Easy
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
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
Dried 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.
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