Roast chicken bake with fennel, leeks & lemon
Serves
8
Preparation
20
minutesCooking Time
1
hourWho wouldn’t love this? An easy bake that brings so much flavour and zing to the table and that looks as good as it tastes!
Ingredients
2 Tbsp 2 u0007olive oil, plus 1/3 cup extra to drizzle
1 large 1 fennel bulb, thinly sliced, fronds reserved
2 2 leeks, sliced into 1cm thick rounds
2 2 whole chickens (about 1.5kg each)
3 3 lemons, cut into 1cm thick slices
4 cloves 4 garlic, peeled
1 1/2 cups 1 1/2 (375ml) chicken stock
1/4 cup 1/4 (60ml) white balsamic vinegar
Salt and freshly ground pepper to taste
2 tsp 2 fennel seeds
Roast potatoes and steamed green beans, to serve
Method
- Preheat oven to 190°C (170°C fan-forced).
- Heat frying pan on medium heat. Add half olive oil. Add fennel and cook just until golden on edges. Transfer to large baking dish, add remaining olive oil and leek and cook until golden on one side. Transfer to roasting pan with fennel.
- To prepare chickens, stuff few lemon slices into cavity of each chicken. Place remaining lemon slices and garlic cloves in roasting pan. Pour over chicken stock and white balsamic vinegar. Place chickens on top of prepared vegetables, drizzle with extra olive oil. Season well with salt and pepper, sprinkle with fennel seeds and scatter with reserved fronds.
- Place in oven and roast for around 1½ hours. If you have core temperature probe, place into thigh/leg joint and set probe to cook to 74°C.
- Remove baking dish from oven. Portion chickens as desired. Pan juices can be reduced by straining liquid away from vegetables. Place pan juices in saucepan to simmer for 5-10 minutes, until reduced and slightly thickened.
- Arrange vegetables on platter with chicken positioned around. Scatter with remaining fennel fronds to garnish. Serve pan juices in jug on side. Complete meal by serving with roast potatoes and freshly steamed green beans alongside.
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