Lemon Fennel Roast Chicken

With warming thoughts of an Italian summer, to marry lemon with fennel is instinctive and to combine with chicken feels inspired. Lingering aromatically, an oven roast is an easy choice, the only later requirement being to fling together a leafy salad.

Category:  Main Course  - 


For 3 people


  • 2 kg oven ready chicken
  • 1 lemon, quartered
  • 1 fennel bulb, cut into 6 wedges
  • oil for drizzling
  • 1 tbs. fennel seeds
  • 250 ml water

Lemon Fennel Roast Chicken Directions

  2. Preheat the oven to 180C

    1. Place the chicken in a roasting pan and stuff 2 wedges of lemon into the cavity of the chicken, 2 wedges of fennel and then the remaining lemon. Arrange the remaining fennel around the chicken.

    2. Easing the skin away from the chicken, rub the fennel seeds into the breast meat. Press down the skin and drizzle both the chicken and fennel wedges with olive oil.

    3. Roast in the preheated oven for about 1½ hours or until the juices run clear. Serve hot or cold, but if serving hot do cover the chicken with a clean cloth or foil and allow it to rest for about 10 minutes.

    Serve with salad and the roast fennel.