Use this recipe when cooking turkey breast, what a treat it really kicks up plain turkey breast.
Recipe is from Bon Appetite March 2014
Oven: 300 degrees
Time: 3 hours
2 tsp. fennel seeds
1 tsp. crushed red pepper flakes
2 Tbsp. finely chopped fresh marjoram;plus 4 springs, divided
2 Tbsp. finely chopped fresh thyme; plus 4 sprigs, divided
1 Tbsp. kosher salt, plus more
1/2 tsp. freshly ground black pepper, plus more
6 Tbsp. olive oil, divided
1 31/2 - 4 lb. chicken
1 lemon, quartered
I head of garlic, halved crosswise
2 lb. potatoes, scrubbed halved or quartered if large.
Preheat oven to 300 degrees
Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Combine spice mixture with chopped marjoram, chopped thyme, 1 Tbsp. salt, 1/2 tsp. pepper, and 3 Tbsp oil in a small bowl.
Rub the chicken inside and out with the spice mixture. Stuff the chicken with the lemon quarters, garlic, 2 marjoram sprigs, and 2 thyme springs. Tie the legs together with twine.
Toss potatoes with the remaining 3 tablespoons of oil on a rimmed baking sheet; season with salt and pepper. Push the potatoes to the edges of the baking sheet.
In the center of the baking sheet place the remaining 2 marjoram and thyme sprigs, then place the chicken on the herbs.
Roast, turning the potatoes and basting the chicken every hour until the skin is browned, and the meat is extremely tender, and potatoes are golden brown and soft, about 3 hours,
Let the chicken rest 10 minutes before carving.
We usually eat the breast meat and pick the remaining meat from the bones to use in other dishes. I used some of the meat for chicken calzones they were very good. The roasted chicken is also perfect on a bed of lettuce for lunch.