Lemon Fennel Roasted Chicken with Eggplant Rice
Enjoy a succulent, flavorful roasted chicken infused with zesty lemon and aromatic fennel, served alongside fragrant eggplant rice. This delicious and satisfying dish is bursting with Mediterranean flavors that will delight your taste buds and leave you craving for more.
ingredients
- 1 whole chicken, cut up into pieces
- 1 bulb fresh fennel, sliced
- 1 large eggplant, cubed
- 1 lemon, sliced
- 1 ½ cups jasmine rice
- 3 cups chicken broth
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a large roasting pan, arrange the chicken pieces, fennel slices, and eggplant cubes.
- 3.
Drizzle the olive oil over the chicken and vegetables, then sprinkle with minced garlic, dried oregano, paprika, salt, and pepper. Toss to coat evenly.
- 4.
Squeeze the juice of half the lemon over the chicken and vegetables. Place the lemon slices on top.
- 5.
Roast the chicken in the preheated oven for about 45 minutes, or until the chicken is cooked through and the skin is golden and crispy.
- 6.
While the chicken is roasting, prepare the eggplant rice. In a separate pot, heat 2 tablespoons of olive oil over medium heat. Add the cubed eggplant and sauté until golden and tender.
- 7.
Add the jasmine rice to the pot with the eggplant and sauté for a couple of minutes until lightly toasted. Pour in the chicken broth and bring to a boil.
- 8.
Reduce the heat, cover the pot, and simmer for about 15-20 minutes or until the rice is cooked and all the liquid is absorbed. Fluff the rice with a fork.
- 9.
Serve the roasted lemon fennel chicken with a generous portion of eggplant rice. Garnish with fresh parsley and lemon wedges if desired.
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