Monday, 29 September 2014

Fennel Chicken

I've almost finished the lovely organic veg from our friends at Rowanbank now but there were still a few things left today: wee fennel bulbs including the lovely herby fronds, tomatoes and potatoes. Add to that a free-range chicken and you have a Sunday roast dinner on a Monday night. Not bad, not bad at all!

(serves 4 - 6)

1 free range or organic chicken (approx. 1500-1750 grams)
1 lemon
sea salt
black pepper
1 whole bulb garlic, julienned
olive oil

vegetables for 4-6 servings:
fennel bulbs with fronds
cherry tomatoes
fennel seeds, optional

Season the chicken inside and out with pepper and salt. Place the fennel fronds, garlic and lemon inside. Cook in a preheated oven at gas mark 5/200 °C for a total of 90 minutes.

Peel the potatoes and cut into large chunks. Parboil for 10-12 minutes in salted water. Drain and leave to dry. Drizzle with olive oil. Slice the fennel, season with pepper and salt and drizzle with olive oil. After 45 minutes add the potatoes, fennel and fennel seeds (if using) to the roasting tray and cook for approx. 25 minutes before adding the tomatoes. Mix all the vegetables and cook for a further 20 minutes.

Pierce the chicken thigh. If the liquid runs clear the meat is cooked.

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