Summer pot-roast chicken

1 Heat the oil in a large casserole over a medium heat. Season the chicken and add to the pan, breast-side down. Brown for 2 minutes, then turn and brown on all sides, for about 10 minutes in total. Lift the chicken out of the pan and set aside.

There should be some fat left in the pan to fry the vegetables. If not, add a splash more oil. Fry the onion, fennel and carrots in 2 batches with a pinch of salt for 4-5 minutes, until soft. Add the first batch of veg back to the pan, then stir in the garlic, thyme and potatoes. Make space in the middle of the pan and return the chicken, breast-side up. Pour in the wine and stock and bring to a simmer.

Cover the pan with a tightfitting lid and cook for 1 hour, stirring the vegetables halfway through, until the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Take off the heat and allow to rest with the lid on for 30 minutes.

Lift out the chicken and carve. Reheat the cooking juices and vegetables, adding salt and lemon juice to taste. Serve the chicken, vegetables and juices with the fennel fronds scattered over.