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Roast chicken

Fennel-and-orange roast chicken with sweet potato crisps

55 minutes

Fennel-and-orange roast chicken with sweet potato crisps

By Phillippa Cheifitz

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.

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Fennel-and-orange roast chicken with sweet potato crisps

Fennel-and-orange roast chicken with sweet potato crisps

Ingredients

Method