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Roast chicken with fennel & olives

Roast chicken with fennel & olives served in a casserole dish

Roast chicken with fennel & olives

Name: Roast chicken with fennel & olives
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 4
Ingredients: 6 tbsp olive oil; 2 large fennel bulbs cut into thin wedges; 4 large garlic cloves peeled and bashed; 1 ½kg whole chicken; 1 lemon halved; ½ small bunch of thyme; 2 x 400g cans chopped tomatoes; 100g pitted black olives; 250g quick-cook polenta; 70g grated parmesan

Esther Clark

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Serves 4

Easy

Prep: 15 mins

Cook: 1 hr and 35 mins

A star rating of 3 out of 5.2 ratingsRate

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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

6 tbsp olive oil
2 large fennel bulbs

cut into thin wedges
4 large garlic cloves

peeled and bashed
1 ½kg whole chicken
1 lemon

halved
½ small bunch of thyme
2 x 400g cans chopped tomatoes
100g pitted black olives
250g quick-cook polenta
70g grated parmesan

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Nutrition: Per serving

kcal669
fat44g
saturates11g
carbs25g
sugars7g
fibre7g
protein41g
salt1.9g

Method

step 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.
step 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.

Recipe from Good Food magazine, November 2019

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A star rating of 3 out of 5.2 ratings

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