Save to your scrapbook

    Roast chicken with fennel & asparagus

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Roast chicken with fennel & asparagus

    • Preparation time: 15 minutes
    • Cooking time: 1 hour 15 minutes
    • Total time: 1 hour 30 minutes

    Serves: 4-6


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars