Fennel and Thyme Roast Chicken


Fennel and Thyme Roast Chicken

Servings 5
Total Time 1 hr 40 mins


  • 1 whole chicken
  • 1/4 fennel
  • 4 large potatoes
  • 1 sweet potato
  • 4 tbsp olive oil
  • 1/2 cup fresh thyme
  • 1/2 cup fresh lemon juice
  • pinch salt and pepper
  • 1 lemon


  • Preheat oven to 150 degrees celsius.
  • Place a butterflied chicken on a lined baking dish. Slice 1/4 of fennel, quarter 4 potatoes, roughly chop 1 sweet potato and place around the chicken.
  • Drizzle the chicken and vegetables with olive oil. Sprinkle salt and pepper on top. Place thyme throughout, squeeze a generous amount of lemon juice on the chicken and then cut the lemon into quarters and place 4 slices around the chicken.
  • Bake covered for 1 hour at 150 degrees celsius and then uncover it and bake for 25 minutes at 200 degrees.
Course: dinner

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