Roasted Chicken with Heritage Carrots and Fennel

Serves 4

Ingredients
1,8 kg whole free range or organic chicken
1 lemon
1 small bunch thyme
5 cloves garlic
olive oil
50 g butter
salt and pepper
2 bunches heritage carrots (12-16 carrots)
2 fennel bulbs

Method
Preheat the oven to 180 C – 200 C. Cut the lemon into quarters.  Fill the cavity with the lemon segments, thyme and garlic cloves. Rub the butter all over the chicken and drizzle with some olive oil.

Season the chicken generously with salt and pepper making sure you don’t forget to season in the cavity as well. Place in a roasting dish, breast side down and roast for 45 minutes.

In the meantime, peel the carrots and slice diagonally. Trim the hard outer layer away from the fennel and roughly slice. After the 45 minutes, take the chicken from the oven, turn over and baste with the juices in the pan. Add the carrots and fennel around the chicken, mixing them well with the juices. Add a little salt and pepper. Return to the oven for a further 45 minutes or until the chicken is cooked through and golden brown.

Remove from the oven and rest for 5-10 minutes before carving and serving with the roasted carrots and fennel.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours