One Pot Roast Chicken with Fennel, New Potatoes & Pesto

  • 1hr 20min
  • Easy

This is a dish that can be enjoyed year-round. Quick to make, it creates minimal need for washing up and delivers on flavour.

Ingredients
Ingredients

(SERVES 6)

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
200mml white wine
200ml good quality organic chicken stock
1tbsp grain mustard (optional)

FOR THE PESTO

50g wild garlic or basil leaves
10g parsley
30g parmesan, finely grated
40g pine nuts
100ml extra virgin olive oil
1 tbsp lemon juicepinch of salt
generous twist of black pepper

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.

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.

Remember to use any leftover jus and the carcass of the chicken to make a nourishing stock for another time.

DELIVERY INFORMATION

We use DPD to deliver items to addresses throughout mainland UK.

You may select your preferred delivery day during check-out. Next day deliveries have a cut-off time of 12pm (please note next day delivery is not available on all items).

Gift messages may be added at check-out.

Your order will arrive in a Daylesford branded, 100% recycled cardboard box packed with  FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled.

Please visit our Delivery & Returns page for more information.

Grouped product items
BUY INGREDIENTS Qty
Organic Whole Chicken
Organic Whole Chicken
£16.99
Organic Fennel
Organic Fennel
£2.99
Organic Garlic
Organic Garlic
£2.29
Organic Lemons - 3 pack
Organic Lemons - 3 pack
£2.99
Organic Wholegrain Mustard
Organic Wholegrain Mustard
£3.79
Blanc de Léoube
Blanc de Léoube
£25.00
Out of stock
Organic Pine Nuts
Organic Pine Nuts
£7.99
Organic Chicken Bone Broth
Organic Chicken Bone Broth
£5.49
Extra Virgin Olive Oil In Ceramic Bottle 750ml
Extra Virgin Olive Oil In Ceramic Bottle 750ml
£25.00
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