Barbecued Chicken with Toasted Fennel Seeds
Barbecued Chicken with Toasted Fennel Seeds
Our barbecued chicken is one of the first dishes to disappear at lunchtime, when customers pour through the doors. It is delicious and different-the fennel seeds set it apart.
Ingredients
- 1 roasting chicken 3 ½ pounds
- 2 chicken breast halves on the bone, with skin, 8 to 10 ounces each
- 1 lemon
- Salt and freshly ground black pepper
- 1 quart Nancy's BBQ Sauce
- ½ cup fennel seeds toasted
Instructions
- Cut the whole chicken into 8 pieces. Wash them and the 2 additional chicken breasts, shake off the excess water, and place the chicken in a large bowl.
- Juice the lemon over the chicken, and let stand at room temperature for half an hour.
- Preheat the oven to 375 degrees Fahrenheit.
- Drain the chicken, pat it dry, and season with salt and pepper to taste. Return it to the bowl, and pour 1 ½ cups of the BBQ sauce over it; rub the sauce onto each piece.
- Place the chicken in one layer in a large roasting pan and sprinkle with the toasted fennel seeds. Bake for about 1 hour, basting occasionally with a generous half of a cup of the remaining sauce. The chicken is done when you are able to easily lift a small piece of the meat off the bone with a fork.
- To serve, arrange the chicken on a platter. Reheat the remaining 2 cups BBQ sauce, pour it into a bowl, and serve with the chicken.
