Pan-roasted chicken with fennel
| Serves: | 6 |
Ingredients
- 1 Whole chicken
- 2 large parsnips, peeled and sliced into 1.5 cm long slices on the diagonal
- 1 fennel bulb, sliced lengthwise into 1.5 cm slices
- approximately 1.5 kg whole chicken
- salt and freshly ground black pepper
- lemon wedges
- 3 wide strips lemon zest
- 6 spring onions
- 4 tbsp olive oil
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 220°C.
- Heat 1 tablespoon of olive oil in a large ovenproof pan over a medium-high heat.
- Season the chicken inside and out with salt and pepper and cook for 12-15 minutes, breast side down, until golden brown on all sides.
- Transfer the chicken to a plate, using tongs to gently rotate it without tearing the skin.
- Toss the fennel, parsnips, spring onions and lemon zest in the oven pan with the remaining olive oil and season with salt and pepper.
- Place the chicken, breast side up, on top of the vegetables. Roast for 35-40 minutes or until the juices run clear from the thickest part of the chicken.
- Transfer the chicken to a cutting board and rest for at least 10 minutes before carving.
- Serve the chicken and vegetables with pan juices and lemon wedges.
You could enjoy this recipe too
Buy the ingredients
Add to Cart