- 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
Preheat the oven to 220°C.
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.
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.
To make the sweet potato crisps, slice the sweet potatoes as thinly as possible and deep-fry in the canola oil until golden.