Join Angela Nicolettou for a tasty roast chicken recipe. Fennel infuses its aniseed aroma in the chicken to give it a distinct yet subtle flavour. It's similar to the tarragon butter stuffing but with much less calories.
Roast Chicken with fennel & potatoes
2 small (1kg each) chickens (free range or organic)
4 large potatoes, peeled and cut into quarters lengthwise (nicola or dutch creams)
2 fennel bulbs, cut into thick slices
2 sprigs fresh thyme
Extra virgin olive oil
Using kitchen scissors cut along the backbone of each chicken and open so each is flat. Pat dry with paper towel. Rub lemon juice all over. In a bowl mix lemon juice from one lemon, ½ cup olive oil, salt pepper and thyme. Rub the chickens with half of this mixture, reserving the other half to add to the potatoes.
Cut the lemons (once juice has been squeezed out) into thick slices. Lay the slices of fennel and slices of lemon skin on the base of a large baking dish. Place the chickens, breast side up in a baking dish with the potatoes around it. Drizzle the chicken and potatoes with the remaining olive oil mixture to coat.
Add about 0.5cm of water and cover with foil. Bake at 170C for 50 minutes. Remove foil and turn oven to 190C. When chickens have browned (about 15 to 20 minutes) remove from oven and rest for 10 minutes before serving.