The weather was so beautiful this afternoon – the wind low and gentle, the light liquid through the trees as I wound my way down a foot trail during a run after work. I never crave the outdoors more than I do during the first few weeks of spring, when warm days are like a gift revealed between colder, darker ones.
You know what else I love about early spring? Fennel. Fresh fennel is crunchy and refreshing tastes a little like licorice. I love it in salads like our Grilled Shrimp, Citrus and Fennel Salad and glazed with a gooey sweet sauce like in our Maple Drenched Drumsticks with Roasted Vegetables.
But today’s recipe, Sunday Chicken with Carrots and Fennel, highlights fennel at its best, flavored simply with lemon and fresh herbs and roasted alongside a fresh, skin-on chicken. This is an ideal dish for making on Sunday afternoons, when I can use the hour and a half it takes to roast to work on a meal plan for the rest of the week, write or hang out with my boys. I can’t help eating the tops off the fennel as I work in the kitchen – they’re almost as good as the bulb.