Roasted Cinnamon Chicken with Fennel, Leeks & Potatoes
A traditional roasted chicken is spiced up with simple global seasonings...
- 5-6 lb pound whole chicken
- 2 T soft butter
- 1 T. garlic powder
- 1 tsp. cinnamon
- 1 tsp. chili powder
- 1 tsp. ground cumin
- 1 head of garlic, sliced crosswise
- 2 or 3 leeks, sliced 1 inch slices
- 2 fennel bulbs, cut in half & sliced in wedges
- olive oil
- 2 lbs baby potatoes (I'm fond of the purple ones).
Toss veggies in a little olive oil, salt and pepper. Add to a roasting pan.
Combined seasonings (garlic powder, cinnamon, chili powder and ground cumin).
Rinse and pat the chicken dry. Salt and pepper liberally. Spread butter on the bird. Shake on seasonings evenly to form a nice crust. Insert garlic into the cavity. Tie the legs together with kitchen string. Put the hen in the middle of the roasting pan surrounded by veggies and tuck it's wings under.
Pop that baby in a 425° oven for about 1 1/2 hours. Let the chicken rest before cutting and serving.