Roast chicken with fennel & olives recipe | Good Food
Serve this easy midweek roast with a side of creamy polenta. It's deeply flavoured and aromatic thanks to garlic, thyme and fennel
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Cooking tools:
- Skewer
- Oven
- Baking sheet
- Roasting pan
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Measuring spoon
Ingredients
- 6 tbsp olive oil
- 2 large fennel bulbs cut into thin wedges
- 4 large garlic cloves peeled and bashed
- 1 ½kg whole chicken
- 1 lemon halved
- ½ small bunch of thyme
- 2 x 400g cans chopped tomatoes
- 100g pitted black olives
- 250g quick-cook polenta
- 70g grated parmesan
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