Adam Liaw’s fennel roast chicken
Rather than a full gravy, this chicken is served with soft and saucy sauteed fennel that acts both as a sauce and a side.
Ingredients
1 whole free-range chicken (about 1.7kg)
2 tsp flake salt
black pepper, to season
1 tsp fennel seeds
1 tsp dried thyme
1 tsp dried oregano
¼ cup olive oil
2 brown onions, cut into wedges
1 fennel bulb, cut into wedges (fronds reserved for garnish)
15g butter
Method
Step 1
Heat your oven to 220C fan-forced (240C conventional). Using kitchen scissors, cut the backbone out of the chicken and place the chicken in a large bowl. Rub it all over, including the underside, with the salt, black pepper, fennel seeds, thyme, oregano and olive oil. Stand uncovered for an hour if you can. Scatter the fennel and onion in a roasting tray and place the chicken on top, pouring any oil and herbs left over the top.
Step 2
Roast in the oven for 40 minutes, finishing with the grill if needed to produce a nicely browned skin. Remove the chicken to rest for 15 minutes.
Step 3
While the chicken is resting, place the roasting tray over medium heat and add the butter. Fry the onions and fennel until caramelised. Add a little water or stock, if needed. Serve the fennel and onions with the chicken.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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