Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.

Lay the slices of fennel and slices of lemon skin on the base of a large baking dish. Place the chickens, breast side up in a baking dish with the potatoes around it. Drizzle the chicken and ...

Fennel and Apple Slaw, Mediterranean Roast Chicken With Turmeric, Fennel and Citrus or Fennel and Chicken Bake. These easy ...

Roast chicken is hard to pass up at any time of the year and is perfect as the basis of a winter salad. Here fennel adds a subtle flavour when mixed with the smoked paprika and tossed through ...

Heat the remaining oil in a large frying pan over medium heat and add the chicken skin side down. Cook for about 5 minutes or until skin is crisp. Quarter the fennel and remove core. Finely slice.

Roast on the barbeque ... mix together the mango and fennel with the olive oil, lemon juice and mint. Season to taste with salt and pepper. To serve, cut the chicken into portions, then divide ...

Roast chicken is a classic. Do you carve at the table or in the kitchen? I tend to be a carve-at-the-table cook, but this definitely depends on the occasion.

This is honestly my favourite way to cook a roast chicken, and it is one of my most ... Use courgettes, red onions or fennel in your veg mix instead, if you like. The salsa verde herb ratios ...

1 teaspoon fennel seeds, a crack or two of pepper and 2 tablespoons of olive. Mix the ingredients on a sheet pans with your hands or large spoon and roast both for 40-45 minutes. Check after 30 ...