Butterflied roast chicken with fennel
This butterflied roast chicken with fennel and potatoes makes a quick and easy Sunday lunch. Butterflying a chicken is quicker than roasting it as whole and it cooks more evenly. You can add some green peas, beans or cabbage at the end (for the last 5-8 minutes of cooking) or steam them separately, and voilà you’ll have a wonderful easy roast meal.
Ingredients
Method
- Preheat the oven to 200°C.
- Mix the butter with the garlic, thyme, salt and pepper and lemon zest.
- Using sharp kitchen scissors, cut the chicken along the backbone. (You can remove the backbone, if preferred). Flatten the chicken by placing it skin-side up on a cutting board and pushing down the breastbone.
- Cut the potatoes into rings, the fennel bulb and onion into slices. Lay these in a large, lightly oiled baking tin. Season with salt and pepper. Put a roasting rack on top and place the chicken on it.
- Rub the chicken all over, then under the skin with the lemon butter. Crumble the remaining mixture over the potatoes and fennel.
- Cut the lemon into rings and put them under the chicken and in the tray.
- Put the tray in the oven and roast for 15-20 minutes, or until the chicken is golden.
- Turn down the heat in the oven to 170°C.
- Take the tray out and turn over the potatoes.
- Pour over the lemon juice and wine.
- Put the tray in the oven and bake for another 25 minutes.
- If the chicken is cooked through (check it at the thighs), then remove it to a plate, cover and keep warm.
- Meanwhile, turn up the heat in the oven and brown the potatoes (if you want them crispy) and add your greens if you like.
- Carve the chicken and serve with the vegetables and jus.