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French chicken and fennel roast

Combine butter, thyme, parsley, garlic and lemon rind in a small bowl. Loosen the skin on top of the thigh section of Marylands to form pockets. Rub about 3 teaspoons butter mixture underneath the skin of each one. Place potatoes, fennel and eschallots in a large oiled roasting pan. Arrange chicken on top. Spray with oil. Season with salt and pepper. Cook in a hot oven (200C) for 35 minutes. Add wine to pan. Cook for a further 15 to 20 minutes, or until chicken is cooked and potatoes are tender. Serve chicken and vegetables with beans and peas. Pour over pan juices. Garnish with thyme.


Serves 4

75g butter, chopped, at room temperature

2 tsp fresh lemon thyme leaves

1 tbsp finely chopped fresh parsley

1 clove garlic, crushed

1 tsp finely grated lemon rind

4 x 360g chicken Marylands

8 small new potatoes, cut into 2cm thick slices

1 large bulb fennel, trimmed, cut into 3cm thick wedges

6 eschallots, peeled

cooking oil spray

salt and pepper, to taste

1 cup white wine

steamed butter beans and peas, to serve

fresh lemon thyme sprigs, to garnish