French Roast Chicken With Fennel & Lemon
An Original Recipe by Lorraine Elliott
Preparation time: minutes
Cooking time:
Serves: 6
- 6 chicken marylands*
- Salt and pepper
- Oil for frying and drizzling
- 1 fennel bulb
- 4 shallots, peeled and halved
- 8 cloves garlic, peeled and smashed
- 2 bay leaves
- 1/3 cup/80ml/3flozs. brandy
- 1/3 cup/80ml/3flozs. honey
- 1 tablespoon Dijon mustard
- 1 lemon, sliced
If you have time, remove the chicken from the plastic bag and place it skin side up on a rack sitting over a tray to catch any drips and leave in the fridge overnight.
Step 1 - Heat 2 tablespoons of oil in a frypan on medium high heat and sear the chicken skin side down until browned.
Step 2 - Preheat oven to 190C/384F. Trim the fennel bulb of the stalks and cut the fennel down the centre. Cut out the heart at the base of the fennel and slice into thin wedges. Place in a large baking dish (large enough to fit the chicken) along with the shallots, garlic and bay leaves. Whisk the brandy, honey and mustard together and pour on top of the vegetables.
Step 3 - Add the chicken skin side up on top of the fennel and add lemon slices. Drizzle the chicken with a little extra oil and roast for 1.5 hours.