Baked Chicken with Bean, Red Orange and Fennel Salad – A detailed recipe for cooking. Share with friends: 
Time: 2 hours. 15 minutes. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For chicken:
- 1 chicken carcass (2.7 kg.) Without giblets
- 1 head garlic
- 2 red oranges
- 3/4 Art. fresh parsley
- 1/4 Art. fresh sage
- 1/4 tsp red pepper flakes
- 2 tbsp. l (30 gr.) Butter at room temperature
- Olive Oil
For salad:
- 1 fennel head, cut in half and core, plus 1/4 Art. chopped leaves
- 1 can (425 gr.) Of white beans, drain, rinse and to dry
- 2 tbsp. l olive oil
- 4 red oranges
- 1/2 tbsp. seedless olives
- 1 tbsp. fresh parsley chopped
- 1 tbsp. chopped fresh mint
Recipes with similar ingredients: chicken, white beans, fennel onion, oranges, olives, red pepper flakes, garlic, sage, parsley, mint
Recipe preparation:
- Prepare the chicken rubbing mixture. Clean 2 cloves of garlic and place in a mini-harvester. Leftover garlic set aside. Rub the zest of red orange into the harvester (set aside oranges for salad). Run the combine to finely chop garlic. Add parsley, sage, red pepper in cereal, 1 tsp. salt and a pinch of pepper. Start the combine, if necessary scraping the mixture from the walls until the greens are crushed. Add butter and start stirring.
- Dry the chicken with paper towels. Gently push fingers under the skin on the sternum and legs to lift it. Spread inside with a mixture of oranges and herbs. Season the inside chicken with salt and pepper, then cover the hole with the rest garlic. Put your wings under the chicken carcass and tie the legs drawstring.
- Cook the chicken. Preheat the oven to 220 ° C. Place the wire rack on a large baking dish. Put the chicken on a wire rack and brush with olive oil. Season with plenty of salt and pepper. Bake for 30 minutes, then expand the container and lower temperature up to 180 ° С. Continue baking until golden brown about 1 hour, until a thermometer inserted into the thigh of the chicken shows 73 ° C. Leave in the container for 15 minutes.
- In the meantime, make a salad. Fill a large bowl ice water. Thinly chop the fennel (use if available shredder), add to water and leave for 20 minutes. In big mix the stems and leaves of fennel, beans, olive oil, 1/2 tsp salt and a pinch of pepper. Rub the zest here 1 red orange. Set aside.
- With a fruit knife, peel all 6 red oranges and white inside. Cut the fruit in half, then thin slices. Drain the fennel and dry in a centrifuge to dry. leaves. Put oranges and fennel in the refrigerator until they are need. Transfer the chicken to the board. In a bowl with beans, add fennel, red oranges, olives, parsley and mint. Season salt and pepper and mix. Serve the chicken salad.
