adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Fennel roasted chicken with winter vegetables
Fennel roasted chicken with winter vegetables
0 Likes
Prep Time:
20 minutes
Cook Time:
140 minutes
Total Time:
160 minutes
Seasonal vegetable roast chicken with parsnips, leeks, and brussels sprouts - a cozy winter dish.
Ingredients:
  • 2.1kg Chicken Family Feast Roast
  • 1 tsp fennel seeds
  • 2.40 gm sea salt flakes
  • 4 beetroot, peeled, halved
  • 2 leek, white part only, cut into 3cm-thick slices
  • 350g pkt Parsnips, peeled, halved lengthways
  • 1/4 Kent pumpkin, seeded, cut into 4cm pieces
  • 150g brussels sprouts, halved
  • Chicken-flavoured gravy, to serve
  • Torn Rustic Baguette, to serve
Instructions:
  • Preheat oven to 190C. Pat chicken dry, tie legs, tuck wings, and place in roasting pan. Mix fennel seeds, half of the oil, and salt in a bowl. Rub mixture all over chicken.
  • After 1 1/2 hours in the oven, surround the chicken with beetroot, leek, parsnip, and pumpkin, tossing them in the pan drippings. Roast for 30 minutes. Next, add the brussels sprouts to the pan and roast for an additional 20 minutes or until the chicken is fully cooked and the veggies are tender. Let it sit for 10 minutes before serving.
  • Present the chicken and veggies alongside the savory gravy and fresh bread.

Similar Recipes