Roast chicken with fennel & olives served in a casserole dish

Roast chicken with fennel & olives

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Prep: 15 mins Cook: 1 hr, 35 mins


Serves 4

Serve this easy midweek roast with a side of creamy polenta. It's deeply flavoured and aromatic thanks to garlic, thyme and fennel

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal669
  • fat44g
  • saturates11g
  • carbs25g
  • sugars7g
  • fibre7g
  • protein41g
  • salt1.9g
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  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large fennel bulbs, cut into thin wedges
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 4 large garlic cloves, peeled and bashed
  • 1½ kg whole chicken



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1 lemon, halved



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • ½ small bunch of thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 x 400g cans chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 100g pitted black olives
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 250g quick-cook polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 70g grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat the oven to 190C/170C fan/gas 5. Toss 2 tbsp of the oil with the fennel and garlic and spread out on a tray. Rub the chicken with a further 2 tbsp oil, push the lemon halves and thyme into the carcass and season the skin generously. Sit the chicken in the tin and roast for 1 hr, then stir through the tomatoes and olives, season and return to the oven for 20-25 mins, or until the chicken is cooked through. To check, pierce the thigh with a skewer – the juices should run clear.

  2. Cook the polenta following pack instructions, then stir through the remaining olive oil and parmesan and season to taste. Carve the chicken and serve with the tomato sauce and cheesy polenta.

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