Grab the Nearest Chicken

Every Friday The Sainted Grandparents take The Adorable Goober for a few hours in the late afternoon/early evening. So I can make a nice meal at a relatively leisurely pace if I so choose. Last night I had a cut-up chicken and few veggies/fruits that needed to use up, so I roasted the chicken on a bed of the aforementioned fruits and veggies. I made Roasted Chicken with Fennel, Apples and Ginger.

I thought it would fine, great even. But it turned out to be the best batch of roasted chicken and veg I’d ever made–EVER. It was just luscious. Something about the sweetness of the fennel and apples contrasted with the zing of the ginger and the meaty savoriness of the chicken just sang. And it was criminally easy to make; I kept the recipe ridiculously simple.

I urge you to find a chicken right now. I don’t care if you have to steal it from a hipster who’s raising chickens on his roof. I don’t care if you have to behead it and de-feather it yourself. Just fucking grab one and make this:

Roasted Chicken with Fennel, Apples and Ginger

• One small chicken, cut up
• 4-5 carrots, cut, on the bias, into slim chunks
• 1 bulb fennel, cut into slim wedges
• 1 sweet apple, cut into slim wedges
• 1 onion, cut into slim wedges
• 3 stalks celery, cut into 2 inch chunks
• 1-2 tbsp. olive oil
• 3-inch knob of peeled ginger, cut into 1/4 inch rounds
• 4 cloves garlic, smashed

In a roasting pan, toss the veggies and apple with the olive oil. Salt and pepper generously. Place the chicken pieces on top of the veggies and apples. Salt and pepper generously. Place in a 375-450 degree oven and cook slowly, to soften the veggies, then crank the heat to crisp the skin. Remove from the oven when the chicken skin is crispy and golden and the veggies are tender. Stir veggies to distribute the chicken drippings evenly and serve alongside the chicken. Send me a check in the amount of 1 quajilliontrillion dollars to thank me for introducing you to this delicacy.