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    Roast Chicken with Fennel and Ginger

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    Roast Chicken with Fennel and Ginger

    Try this fennel and ginger-scented chicken dish as your Easter centrepiece, served with simply dressed green seasonal vegetables.

    • Preparation time: 20 minutes
    • Cooking time: 105 minutes
    • Total time: 2 hours 5 minutes 60 minutes 60 minutes 5 minutes

    Serves: 4 - 6


    • 3 fennel bulbs
    • ½ pack fresh flat leaf parsley, chopped
    • 50g fresh root ginger, peeled and finely grated
    • 100g lightly salted butter, softened
    • 1 Le Poulet d'Or traditional corn-fed free-range British chicken, about 2kg
    • 2 lemons, cut into chunky pieces
    • 3 small garlic bulbs, cut in half widthways (skin on)
    • 3 tbsp olive oil
    • 300ml chicken stock (fresh or from a cube)
    • ½ 200ml tub Waitrose Crème Fraîche
    • Salt and freshly ground black pepper


    1. Preheat the oven to 190°C, gas mark 5. Trim the fennel bulbs, finely chop ½ a bulb with any trimmed leaves. Cut the remaining fennel into wedges.
    2. Mix together the chopped fennel, parsley, ginger and butter, and season well. Slide your fingers under the skin of the chicken breast, loosening to the tops of the legs. Using a spoon, tuck a little fennel mixture under the skin of the legs. Spread the remainder over the breast meat. Press the skin back into place. Roast for 30 minutes.
    3. Tuck the fennel wedges, lemon chunks and garlic around the edge of the chicken. Drizzle with the oil and roast for a further 1-1¼ hours, or until the chicken is fully cooked. (Pierce the thickest part of the thigh with a skewer. The chicken is cooked when the juices run clear and there is no pink meat).
    4. Transfer the chicken, fennel and garlic to a serving platter, cover with buttered foil and keep warm. Skim the fat from the roasting juices and add the stock and crème fraîche to the roasting tin. Bring to the boil, stirring, for 2 minutes. Serve with the chicken.

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