Herb Roasted Hen + Polenta Fries.
Truthfully, the chicken wasn't made much differently than I usually make roast chicken, though I did appreciate the suggestion to put the onions under the chicken, but still on the rack... I usually put them under the rack, resting on the bottom of the pan. I was nervous about the fennel (one of three things that I do not like; fennel, water chestnuts, and pine nuts.), but the flavor was subtle enough that I didn't really notice it (that and I still had a cold). The polenta fries were really yummy though, and definitely something I will make again.
http://www.marthastewart.com/recipe/herb-roasted-hen-with-wild-arugula-salad + http://www.marthastewart.com/recipe/ems-polenta-fries
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