Chickenetta (or porketta roast)

I love porketta roast, but it isn't the healthiest of meat choices. I miss the flavor so I finally decided to create a chicken version. Same fennelly goodness of porketta without the guilt.

3 Tbsp olive oil

2 cloves garlic, crushed

1 Tbsp lemon pepper

1 Tbsp fennel seeds

1 Tbsp dill seeds

1 tsp anise seeds

1 tsp caraway seeds

1 tsp red pepper flakes

1 tsp sea salt

1 tsp cracked black pepper

3-4 chicken breasts

2 Tbsp fresh sage, chopped

Mix together everything except sage. Marinate chicken breasts in mixture over night. In the morning, sear chicken and then toss in crockpot with red potatoes, onions, and carrots. Dust with fresh sage. Cook 4-6 hours. 

If you are feeling especially culinary, add some fresh, diced anise to the pot. You can also throw some haricots verts (french green beans) in the pot 30-45 minutes before you are ready to eat. They steam quite nicely and add great color.