Roast Chicken with Fennel and Mustard Recipe


Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexHealthyServings4
MethodMain Ingredient


 Minced fresh parsley1⁄4 Cup (4 tbs)
 Dijon mustard1 Tablespoon
 Garlic2 Clove (10 gm), minced
 Red pepper flakes1 Teaspoon
 Crushed fennel seeds1 Teaspoon
 Lemon juice1⁄2 Teaspoon
 Roasting chicken4 Pound (1 Piece)
 Baking potatoes4 Large

Nutrition Facts

Serving size

Calories 1236 Calories from Fat 658

% Daily Value*

Total Fat 73 g112.3%

Saturated Fat 20.7 g103.3%

Trans Fat 0 g

Cholesterol 331.1 mg

Sodium 330.8 mg13.8%

Total Carbohydrates 56 g18.8%

Dietary Fiber 5 g20%

Sugars 1.9 g

Protein 85 g170.2%

Vitamin A 16.1% Vitamin C 36.2%

Calcium 10.6% Iron 41.9%

*Based on a 2000 Calorie diet


1. Preheat the oven to 350°F

2. In a small bowl, place the parsley, mustard, garlic, pepper flakes and the fennel and mix well
3. Add the lemon juice to the pan to make a thick paste
4. Rub the chicken with the two-thirds of the marinade and let it stand in the refrigerator for one hour.
5. Place the chicken on a roasting rack in a large baking dish
6. Rub the potatoes with the rest of the marinade and then place them on the rack with the chicken.
7. Bake at 350°F for about1-1/2 hours or till the chicken is firm and the juices run clear.
8. Remove the skin from the chicken before serving

9. Serve hot with a fresh salad