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Roast chicken with fennel & asparagus
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1 large fennel bulb, halved and cut into thin wedges
1 red onion, halved and thinly sliced
2 whole bulbs garlic, halved horizontally
4 sprigs rosemary
2 bay leaves
200ml white wine
1 pack Waitrose Duchy Organic Free Range British Chicken Thighs
1 pack Waitrose Duchy Organic Free Range British Chicken Drumsticks
3 tbsp extra virgin olive oil
1/2 lemon, cut into 4 wedges
8 Waitrose Duchy Organic Free Range British Pork Chipolatas
230g pack asparagus spears, trimmed
1. Preheat the oven to 180°C, gas mark 4. In a large roasting tin, combine the fennel, onion, garlic and herbs, then add the wine. Place the chicken pieces on top. Drizzle 2 tbsp oil over everything, season well and cover with foil. Bake in the oven for 45 minutes.
2. Uncover the tin, then tuck the lemon wedges and sausages into the pan. Turn the oven up to 200°C, gas mark 6. Roast, uncovered, for another 20 minutes. Meanwhile, toss the asparagus spears with the remaining 1 tbsp oil and season.
3. Scatter the asparagus across the tin and return to the oven for a final 10 minutes, until the asparagus is just tender and the chicken and sausages are cooked through, the juices run clear and there is no pink meat. Delicious served with new potatoes or crusty bread.
Typical values per serving:
This recipe was first published in Thu Jun 10 11:38:38 BST 2021.