Fennel Chicken with Lemon

Ingredients

• 2 lemons (one untreated)
• 1 baby fennel
• 2 tbsp chili sauce (sweet-spicy)
• Salt
• Pepper (freshly ground)
• a handful thyme
• 4 sprigs Rosemary
• 40 g Butter
• 1 tbsp honey
• chili flakes
• 1 head garlic

Instructions

1. 1.

   Squeeze the juice from one lemon. Wash, trim and slice the fennel into thin strips. Mix with chili sauce and 2 tbsp lemon juice. Rinse the chicken and pat dry. Season inside with salt and pepper, then stuff with fennel and a few herb stems. Tie with kitchen twine. Place some herb stems on the center of a baking sheet. Melt butter in a pot. Stir in honey, remaining lemon juice, chili flakes and salt, then brush all over the chicken. Lay the chicken breast-side down on the herb bed. Peel the garlic head and cut horizontally in half. Wash the untreated lemon hot, dry it, grate it, and slice into wedges. Distribute both around the chicken and bake for about 1 hour 15 minutes. After ~30 minutes turn the chicken and continue brushing with remaining butter.

2. 2.

   Serve the chicken with garlic and lemon on a plate, garnished with the remaining herbs.