Oven-baked chicken on fennel vegetables

Ingredients for 2 servings:

• 1 corn-fed chicken
• 2 bulbs of fennel
• 3 m.-sized onion(s)
• 2 tbsp olive oil
• 1 ½ lemon(s)
• 2 tbsp Clarified butter or ghee
• Salt and pepper, black, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 35 minutes

simple and delicious, Paleo, SiS, Low carb

Halve the chicken. If possible, choose a roasting pan that just fits the two halves without touching and still has some air space on the outside. Preheat the oven to 200°C (top and bottom heat). Trim the green parts of the fennel, wash the bulbs, halve them, and remove the stalks. Peel the onions. Slice or grate both into rings. Squeeze the lemons. Place the onion rings in the roasting pan and scatter the fennel on top. Drizzle with olive oil and a few drops of lemon juice, season with salt and pepper. Melt the clarified butter over low heat and add the remaining lemon juice, season well with salt and pepper, and mix well. Season the underside of the chicken halves well with salt and pepper, then place them skin-side up on the fennel. Brush the skin with some of the lemon-clarified butter mixture and place the roasting pan on the second rack from the bottom of the oven. Roast for a total of approximately 1 hour and 20 minutes, drizzling with a little of the lemon and clarified butter mixture every 20 minutes until it’s all used up. For the last 20 minutes, I like to use the fan-assisted grill function, as this makes the chicken skin extra crispy. Place the chicken halves on preheated plates and serve the well-drained vegetables with them or arrange them next to the chicken.