Name: Roast chicken with fennel and garlic
Cook time: 85 min
Total time: 85 min
Yield: 4
Ingredients: 1.8 kilogram chicken; 2 lemons; 8 clove garlic; 50 gram soft butter; 1 teaspoon grated lemon rind; 1 tablespoon chopped fresh lemon thyme; 1/4 teaspoon salt; 2 small (600g) fennel; 4 sticks celery; 2 medium (240g) carrots; 1/4 cup (60ml) chicken stock

Roast chicken with fennel and garlic

A classic family favourite, this beautiful roast chicken dish is full of flavour from the baked fennel and garlic, and best of all you can cook almost the whole meal in one pan.

Serves 4

Cook

1H 25M

Ingredients

1.8 kilogram chicken

2 lemons

8 clove garlic

50 gram soft butter

1 teaspoon grated lemon rind

1 tablespoon chopped fresh lemon thyme

1/4 teaspoon salt

2 small (600g) fennel

4 sticks celery

2 medium (240g) carrots

1/4 cup (60ml) chicken stock

Method

1.Preheat the oven to hot (220°C). Wash chicken, remove excess fat from inside neck cavity and remove giblets or neck if necessary. Pat dry with absorbent paper.

2.Cut lemons in quarters. Place two lemon quarters and 2 peeled cloves of garlic inside cavity of chicken.

3.Combine butter, 2 chopped cloves of peeled garlic, lemon rind, thyme and salt in a small bowl. Rub all over chicken. Place chicken in a large oiled baking dish and roast for 20 minutes.

4.Meanwhile, cut fennel into quarters. Cut celery into large chunks; cut carrots in half lengthways then in half crossways. Place the vegetables, remaining lemon quarters, remaining unpeeled garlic and stock around chicken in dish. Roast for a further 50 minutes or until the chicken is cooked through. Remove chicken from the dish, cover with foil and stand for 10 minutes.

5.Increase the oven temperature to very hot, 250°C. Roast vegetables for further 15 minutes or until browned.

6.Serve chicken with the vegetables and pan juices.

This recipe is best made close to serving. Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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