Roast chicken with herb & lemon sauce & roast potatoes

40 MIN


Serving amount:
  • 1 half chicken
  • 1 olive oil sachet
  • 1 fennel bulb
  • 1 carrot
  • 2 Dutch cream potatoes
  • 1 lemon
  • 1 garlic clove
  • 1 parsley bunch

This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.

Pantry staples: Cooking oil, salt, pepper, sugar, butter

Allergens: Garlic

Specialised equipment: Absorbent paper

Chef's note: For a more even cook, remove the chicken from the fridge at least 30 minutes before cooking to bring it to room temperature. Check that it is cooked by poking the thickest part of the chicken with a skewer and if the juices run clear it is cooked. 


1. Prepare the eggplant

Preheat oven to 200C fan forced. Cut the fennel bulb into thin wedges. Pick and finely chop the fennel fronds. Zest and juice the lemon. Finely chop the parsley leaves. Peel, halve and slice the carrot thickly. Crush, grate or finely chop the garlic. 

2. Prepare the potatoes

Peel the potatoes and slice as thinly as possible. Use a mandolin if you have one. Wash the potato slices to remove the starch and dry using absorbent paper. 

3. Roast the chicken and fennel

Place the chicken and fennel wedges on a lined baking tray. Drizzle with cooking oil and salt. Place into the preheated oven and cook for 30 minutes or until cooked through.

4. Make the potato bake

Meanwhile, place the potato slices in a bowl with half of the garlic, a splash of olive oil, some of the chopped herbs and a pinch of salt. Layer the potatoes into a baking dish and cover with foil. Cook in the oven for 15 minutes or until potatoes are tender. Remove the foil and return the dish back to the oven for 10 minutes or until browned. 

5. Cook the carrots

Bring a saucepan of salted water to the boil. Add the carrots and cook for 3 minutes or until the carrots are just cooked. Drain the water and place the carrots back in the saucepan over medium heat. 

6. Finish the carrots

Add a pinch of salt, pinch of sugar and a little butter per person to the carrots, cook, stirring until the carrots are shiny and delicious.

7. Make the herb and lemon sauce 

Combine the herbs, lemon zest, lemon juice, remaining garlic and remaining olive oil in a bowl. Season to taste with salt, pepper and sugar.

8. To serve

Cut the chicken into pieces. Serve with the fennel, carrots and potato bake. Finish with a generous drizzle of the herb and lemon sauce.