Golden Roast Chicken with Fennel & Yoghurt Sauce

Hannah Pastore & Julia Canella | Recipes | 21 October 2024

Ready to launch into a season of festive delights? This bountiful menu will get you inspired, with an impressive side that's a cinch to make.

Golden Roast Chicken | Generously Serves 4

Ingredients

1 large free-range chicken
4 rosemary sprigs
1 lemon, cut into wedges
1 lemon, sliced into rounds
4 shallots, halved
1 garlic bulb, halved
250g butter, salted, room temperature
2 rosemary sprigs, leaves finely chopped
1 teaspoon paprika, heaped
3 tablespoons extra virgin olive oil
Twine or aluminum foil

Preheat your oven to 180°C.

Pat chicken dry with a paper towel, then fill the cavity with the lemon wedges and whole rosemary sprigs.

Using either twine or aluminum foil, tie the drumsticks of your chicken together.

To the base of a large roasting tray, spread lemon rounds, shallots and garlic throughout. Drizzle with olive oil, then add a splash of water, to shield your ingredients from burning.

For the marinade, stir butter, chopped rosemary, and paprika together.

Place chicken onto tray. Quick tip: if it's sitting unevenly, add a ball of aluminum foil where needed to level it: this ensures your chicken receives a thorough, even roast.

Massage the marinade all over your chicken, covering its entirety (this'll melt beautifully into the skin, for a mouthwatering baste).

Place tray into oven, and roast for 1 hour and 40 minutes, basting the chicken every 20 minutes. Once its golden and the juices run clear, take it out to rest. Serve immediately after.

Roasted Fennel with Yoghurt Sauce

Ingredients

2 large fennel bulbs
1 cup Greek yoghurt, thick in consistency
2 garlic cloves, crushed
1 small lemon, zested and juiced
3 tablespoons extra virgin olive oil

Preheat oven to 180°C.

Cut your fennel into quarters, reserving the fronds for garnish.

Place fennel into a baking tray, drizzle with olive oil and season with salt. Roast until its soft and golden, around 30 minutes, turning it halfway through.

Make your creamy sauce by adding garlic, lemon zest and juice to your yoghurt, with a light season of salt.

Spoon a generous amount of sauce onto a stylish serving dish, place the fennel on top, and garnish with a drizzle of olive oil, salt flakes and reserved fennel fronds.

Serve with your chicken.