This recipe evolved through my interaction with my Picky Palate Boyfriend (PPB). I love making Rosemary and Thyme roast chicken with the accompanying roasted potatoes. Unbeknownst to me — he didn’t particularly like the taste of rosemary! Yet, there he was — having a serving or two of my roast chicken whenever it graced our table.
So, when I discovered he didn’t care for rosemary — I asked him what he liked as spices or rubs. “Star Anise!” he said exuberantly. Having used Star Anise with duck, I knew it would be an excellent seasoning for the chicken.
Over time, I managed to include other things to add to the flavor like fennel seeds, fennel stalks, and lemon (his other favorites).
This recipe will garner accolades from your dinner guests! An exotic aroma will fill your kitchen as this succulent and tasty bird roasts in your oven.
I initially roasted this as a whole chicken, but butterflying the chicken not only makes it juicier — the roasting time is cut to about 45 minutes! Also, pounding the chicken breast prevents it from drying it out.
I strongly recommend using the fish sauce — it will add another umami dimension to the sauce. Otherwise, you may omit and replace the fish sauce with an additional 2 teaspoons of salt to sprinkle over the chicken.
If you love sauce — I recommend deglazing the pan with 1/2 of dry white wine as the chicken is cooling on a separate serving platter. Let the wine evaporate and add 3 tablespoons of milk or 2 tablespoons of cream (use broth if intolerant to dairy). Simmer until you have a thickened sauce-like consistency. Serve with freshly cracked pepper.
For the side, cut fingerling potatoes with the skin, lengthwise. After 30 minutes of roasting the chicken, Place the cut potatoes alongside the roasting chicken. Once the roasted chicken is done, removed from the oven and serve.
Andy's Star Anise Roast Chicken
A foolproof rustic roast chicken.
Credit: Andy & 5starchefnurse
Ingredients
- 1 Whole chicken preferably organic
- 6-8 Fennel stalks
- 8 Scallions
- 2 medium sized Lemons
- 1/2 cup of whole Star Anise
- 1 1/2 tablespoon of star anise powder
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- 1 tablespoon fennel seeds
- 6 Tablespoons of Butter
- 2 tablespoons of Fish Sauce (optional)
- 1 tablespoon of Kosher salt
- 1 teaspoon of Pepper
Directions
- Preheat the oven at 390 degrees.
- Cut the fennel stalks and scallions into 2 inches length and lay evenly across the cooking pan. Cut the lemon along the width into 1/3 inch round discs and lay across the pan. Add the whole star anise all over the pan as well.
- Using kitchen shears, butterfly the chicken by cutting along the back. Use a heavy pan to flatten the chicken and pound the breast on cutting board. This will help tenderize the breast meat. Season the entire chicken with salt and pepper. Rub the garlic powder, onion powder, and star anise powder evenly on the skin and underneath cavity of the chicken. Make small cuts into the skin of the thighs and drumsticks and place a tablespoon of butter underneath the skin in those areas. Do the same for the skin of the breast meat.
- Lay the flattened chicken on top of the cut lemon, fennel stalks, and scallions. Place the cooking pan on the medium level height of the oven and roast for about 45-50 minutes.
