Fennel and Thyme Roast Chicken
Ingredients
- 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
Instructions
- 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.