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Preheat oven to 375°F. Rinse the inside of chicken; pat dry with paper towels. Skewer neck skin of chicken to back; tie legs to tail. Twist wing tips under back. Brush chicken with the 2 tablespoons melted butter; sprinkle with salt and pepper. Place chicken, breast side down, on a rack in a shallow roasting pan. Roast chicken for 40 minutes.
Meanwhile, in medium bowl combine fennel, potatoes, and onions. Drizzle with oil; toss to coat. Sprinkle with basil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Turn chicken breast side up. Baste chicken with a tablespoon or so of the lager. Arrange the vegetables around chicken in roasting pan. Roast for 25 minutes. Toss apples with the vegetable mixture; snip string between chicken legs. Roast for 20 to 30 minutes more or until drumsticks move easily in sockets and chicken juices run clear (185°F in inside thigh muscle) and potatoes are tender. Transfer chicken and apple-vegetable mixture to serving platter; cover. Let stand for 10 minutes before carving.
Meanwhile, place roasting pan on burner over medium-high heat. Carefully add the remaining lager (beer will foam) and the chicken broth to pan. Cook and stir for 1 minute, using a wooden spoon to scrape up any browned bits from bottom of roasting pan. In a medium saucepan melt 2 tablespoons butter; stir in flour. Pour liquid from roasting pan into saucepan. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Season to taste with salt and pepper. Serve sauce with chicken and apple-vegetable mixture.