Roasted Chicken Salad with Fennel & Black Olives

Roasted Chicken Salad with Fennel & Black Olives
Photo by France Ruffenach


  • 1 small red onion, halved, thinly sliced into half moons, and soaked in ice water for 1 hour
  • 5 Tbs. extra-virgin olive oil
  • 6 inner ribs celery, cut into 1/8-inch slices
  • 3 cloves garlic, chopped
  • ½ cup mayonnaise, seaoned to taste with fresh lemon juice; more as needed
  • 3 Tbs. chopped fresh flat-leaf parsley
  • Finely grated zest of 2 lemons
  • + 4 more ingredients
    • ½ cup oil-cured black olives, rinsed, patted dry, pitted, and coarsely chopped
    • 2 medium heads fennel, trimmed, halved, and cut lengthwise into 1/8-inch slices
    • 3-½-lb. whole chicken, rinsed and dried
    • Kosher salt and freshly ground black pepper

Heat the oven to 375°F. Massage salt and pepper all around the cavity of the chicken and on the skin of the bird. Drizzle with 2 Tbs. of the olive oil and rub that in as well. Set the chicken on a rack in a shallow roasting pan and roast until an instant-read thermometer inserted in the thickest ...

View full recipe at Fine Cooking


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