One Pot Roast Chicken with Fennel, New Potatoes & Pesto
- 1 whole organic chicken
- 1 tsp rapeseed oil (or other good quality cooking oil)
- 2 medium bulbs of fennel, quartered
- 18 small new potatoes, Jersey Royals if available
- 8 cloves garlic, peeled
- 3 onion shallots, quartered
- 20g thyme
- 1 lemon, halved
- 200ml white wine
- 200m good quality organic chicken stock
- 1tbsp grain mustard (optional)
This is a dish that can be enjoyed year-round. In spring, we pair succulent organic chicken with a wild garlic and new season Jersey Royal potatoes, in summer we make pesto from fresh basil or other soft herbs (our BASIL PESTO works beautifully), in autumn and winter we might swap in other root vegetables to replace the fennel and potatoes.
Quick to make, it creates minimal need for washing up and delivers on flavour. Remember to use any leftover jus and the carcass of the chicken to make a nourishing stock for another time.
Recipe from our chefs at Daylesford Cookery School.
METHODDIFFICULTY: Easy 1 HR 20 MINS
Pre-heat the oven to 200°C
Set a large casserole dish that can go in the oven over a medium-high heat and add 1 tbs rapeseed oil. Brown the chicken on all sides until golden and set aside on a plate.
Add the fennel, potatoes, garlic, shallots and half the thyme to the casserole and give them a quick stir. Place half of the lemon in the chicken cavity with the remaining thyme and place the browned chicken on top of the vegetables. Pour in the wine and chicken stock, put the lid on the casserole (or cover with foil) and place in the oven to cook for 30 minutes.
Make the pesto by combining all the pesto ingredients in a food processor and blitzing to a coarse paste. Taste and adjust the seasoning as required. Set aside. (A good quality shop bought pesto will work beautifully too if you’re short on time or ingredients).
Remove the casserole dish from the oven and season the chicken generously with salt and pepper. Return to the oven with the lid off and cook for a further 20 minutes until the skin is golden. When cooked, remove the chicken and and vegetables from the casserole and arrange on a warm plate. Cover with foil and rest.
Return the casserole to the heat and bring the juices back to the boil. Check the seasoning and add the juice of the remaining half a lemon. Whisk in the grain mustard, if using, and pour into a jug to serve. Once the chicken has rested, carve and serve with the vegetables. Top with generous spoonfuls of pesto and a glug of jus.