fennel bulb Archives

Fish recipes

Salmon tasting plates

10 minutes

Risotto recipes

Langoustine risotto with roast fennel, avogolemono sauce and gold salt

20 minutes

Fennel-and-orange roast chicken with sweet potato crisps

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 55 minutes

Ingredients

1x1.5 kg free-range whole chicken
Extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
1 fresh fennel bulb
2 garlic cloves, crushed
2 oranges, juiced and rind thinly sliced
500 g sweet potatoes, scrubbed
Canola oil, for frying

Method

1. Preheat the oven to 220°C.

2. Cut out the backbone of the chicken and snip off the wing tips – freeze for soup or stock. Open out the chicken, moisten with oil and season.

3. Thinly slice the fennel bulb. Place the fennel, garlic and orange rind in an oiled roasting pan just large enough to fit the chicken. Place the chicken, skin-side up, on top. Add the orange juice. Roast for 50 minutes, or until golden brown and tender. Turn off the oven and allow the chicken to rest for 5 minutes. Serve with the sweet potato crisps.

4. To make the sweet potato crisps, slice the sweet potatoes as thinly as possible and deep-fry in the canola oil until golden.

Browse more roast chicken recipes here.

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Ivor Jones’s Easter honeycomb smash hot cross buns

Cold cucumber soup with prawns and rice vermicelli

Mussels in creamy fennel sauce

Christmas roast platter with verjuice-poached peaches

Red cabbage slaw

Fennel, Parmesan and rocket salad

Sicilian-style pasta with grilled mackerel

Roasted baby carrots with fennel and sage

Beef carpaccio with nectarine salad

Asparagus-and fennel salad with pancetta and poached egg

Salmon tasting plates

Langoustine risotto with roast fennel, avogolemono sauce and gold salt

Fennel-and-orange roast chicken with sweet potato crisps

Fennel-and-orange roast chicken with sweet potato crisps

Ingredients

Method