Roast Chicken

You can use this recipe with a whole chicken or 6 bone and skin chicken thighs. I only use Mary’s Chicken and I love T.W. Hollister Vermouth.

• 1 whole chicken or 6 bone and skin chicken thighs

• 1 tablespoon fennel seeds, grounded

• Olive oil

• Salt and pepper

• ½ lemon

• ¼ cup vermouth

Preheat the oven to 400 °F. Remove the insides of the chicken, discard. Rinse the whole chicken under chill water, pat dry. Place your chicken into an oven safe pan.

With a mortar and pestle grind down the fennel seeds. Sprinkle ground fennel on top of the chicken together with generous amounts of salt and olive oil. Slice lemon and place it in the bottom of the pan with vermouth. Once your oven has reached 400 °F you can then roast for 45-60 minutes or until skin looks brown and crispy.