Bon Appetit April issue had a very tasty "Multitask" roasted chicken recipe that I tried out.
The multitasking is where this recipe allows you to "roast a chicken or two over vegetables to yield an entrée and a side in one pan".
Add to that delicious ingredients of fennel, lemon and orange - how can one resist trying this dish.
I won't go into details of the recipe; you can source it through Bon Appetit. But the highlights are...
.. the toasting of fennel seeds - a full 1/4 cup of them.
They are toasted dry in a skillet over medium heat - the combination of colour change and smell on their own are worth making this dish.
... the grinding of the spices.
The roasted fennel seeds are grounded with lemon zest, garlic, salt, peppers and red pepper flakes.
Are you starting to get a sense of how fascinating this recipe is?
Now all you do is lay out the veggies - fennel wedges, carrots, potatoes, shallots, lemon and orange slices.
Set the chicken on top of them and roast away.
And there's dinner.