Fennel Garlic Roasted Chicken

• 3 tbsp butter
• 5 cloves garlic, peeled
• 6 None shallots, 1 chopped
• 2 None lemons, 1 zested and juiced, 1 cut into wedges
• 1 tbsp sage leaves, plus extra for garnish
• 1 (7 lb) whole chicken
• 2 lb fennel bulbs, cut into wedges, fronds reserved for garnish
• 1/2 cup white wine
• 3/4 cup chicken broth
• 2 tbsp balsamic vinegar

1. Preheat oven to 450u0b0F.
2. Melt 1 tbsp butter in a frying pan over low heat. Cook garlic and chopped shallot for 15 mins, or until soft. Mash together then combine with remaining butter, 1 tbsp lemon zest, 1 tbsp lemon juice and sage. Season.
3. Spread butter under chicken breast skin. Season then transfer to a roasting pan. Arrange fennel, lemon wedges and remaining shallots around chicken. Roast for 15 mins.
4. Reduce oven to 350u0b0F and roast for 1 hour 30 mins, or until a thermometer inserted in the thickest part of the thigh reads 175u0b0F, basting with pan juices and wine often. Transfer chicken and vegetables to a serving platter.
5. Pour pan drippings into a measuring cup and skim off fat. Place roasting pan over medium heat. Deglaze pan with broth, scraping up browned bits. Cook for 2 mins. Add vinegar and season. Serve with chicken.

butter, garlic, shallots, lemons, sage, chicken, fennel bulbs, white wine, chicken broth, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/31653 (may not work)