Roast chicken, caramelised fennel & baked potatoes

Name: Roast chicken, caramelised fennel & baked potatoes
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 2 unwaxed lemons, 1 whole, 1 cut into wedges to serve; Approx 2kg extra large whole chicken, untied; 4 large potatoes, or baking potatoes; 2 fennel bulbs, cut into 6 wedges lengthways; Butter, for the potatoes; 90 g bag rocket; 2 tbsp extra virgin olive oil; 2 tsp balsamic vinegar

An easy throw-it-all-in supper where the oven does all the work. Roasting the fennel in the chicken juices gives it a sweet, savoury flavour and stickiness.

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Serves4
CourseMain meal
Prepare10 mins
Cook1 hr 40 mins
Total time1 hr 50 mins

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2 unwaxed lemons, 1 whole, 1 cut into wedges to serve
Approx 2kg extra large whole chicken, untied
4 large potatoes, or baking potatoes
2 fennel bulbs, cut into 6 wedges lengthways
Butter, for the potatoes
90g bag rocket
2 tbsp extra virgin olive oil
2 tsp balsamic vinegar

Preheat the oven to 200°C, gas mark 6. Push the whole lemon into the cavity of the chicken, then season all over with salt. Place in a large roasting tin, then roast according to pack instructions.
Bake the whole potatoes on the shelf below the chicken for the final hour of the chicken cooking time.
Remove the chicken from the oven and check it is thoroughly cooked, there is no pink meat and the juices run clear (leave the potatoes cooking). Tip the chicken up carefully to allow the juices to run back into the tin. Leave to rest on a board covered tightly with foil while you cook the fennel.
Toss the fennel wedges in the chicken fat and juices. Season with salt and roast, above the potatoes, for 30-40 minutes, turning once, until deep golden, sticky and caramelised.
Carve the chicken and serve with the baked potatoes, split and buttered, and the fennel and rocket, dressed with the oil and vinegar.

Cook’s tip

If you want to have meat leftover for a fajitas recipe, reserve about 300g, and slice thinly once carved to make it go further. Once the chicken has cooled, pull off any other edible-looking meat from the carcass, making sure you turn it upside down too. You’ll be surprised by how much meat you can get.

Typical values per serving when made using specific products in recipe