Name: Roast chicken with braised fennel and cannelini beans
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Ingredients: 2kg whole chicken, legs tied; Sea-salt flakes and freshly ground black pepper, to season; 1 bulb fennel, fronds reserved,; cut into small wedges; 1 large brown onion, thickly sliced; 1 lemon, thinly sliced; 2 x 400g cans cannellini beans; 3 sprigs rosemary, sage or thyme; 1 tsp sweet paprika; 2 Tbsp extra virgin olive oil, plus; extra to drizzle; 1 bulb garlic, halved; 2 cups chicken stock; 400g can cherry tomatoes; DIJON DRESSING; 1/2 cup parsley leaves, plus; extra, to serve; 1 Tbsp dijon mustard; 1 garlic clove, crushed; 1/3 cup olive oil

Everybody loves a good, hearty roast chicken recipe and with our delicious braised fennel and cannellini beans as a side costing only $4.95 per serve – it’s a real winner winner, chicken dinner!

Ingredients

2kg whole chicken, legs tied

Sea-salt flakes and freshly ground black pepper, to season

1 bulb fennel, fronds reserved,

cut into small wedges

1 large brown onion, thickly sliced

1 lemon, thinly sliced

2 x 400g cans cannellini beans

3 sprigs rosemary, sage or thyme

1 tsp sweet paprika

2 Tbsp extra virgin olive oil, plus

extra to drizzle

1 bulb garlic, halved

2 cups chicken stock

400g can cherry tomatoes

DIJON DRESSING

1/2 cup parsley leaves, plus

extra, to serve

1 Tbsp dijon mustard

1 garlic clove, crushed

1/3 cup olive oil

Method

Step 1

Preheat oven to 210°C/190°C fan-forced. Season chicken. Drain cannellini beans. Place fennel, onion, lemon, cannellini beans, rosemary, paprika and oil in a large deep roasting dish. Toss well to coat, then season. Place the chicken on top and garlic halves around the side. Drizzle with extra oil. Carefully pour stock into the base of the pan. Cover pan with foil and roast for 1 hour 45 minutes, basting occasionally
with the pan juices.

Step 2

Remove the foil, add the tomatoes, then return the pan to the oven. Cook, uncovered, for a further 30 minutes or until the chicken is golden and cooked through. Remove from the oven, cover loosely with foil and leave to rest for 15 minutes.

Step 3

While the chicken is resting, make the dressing. Combine all the ingredients in a small blender and blitz until smooth. Season to taste.

Step 4

Top the chicken and beans with the reserved fennel fronds and extra parsley. Serve with the dressing.

Cook’s tip

To make your chicken go further, use the chicken carcass to make stock.