Ultimate Roast Chicken with Fennel and Potatoes

Ultimate Roast Chicken with Fennel and Potatoes

Lemon, thyme and garlic infused chicken, is roasted to perfection. Cooked on a bed of vegetables the chicken is beautifully golden on the outside, and tender and juicy on the inside.

1 hr 25 mins total time

15 mins active time


Serves 4



  • 4¼ lb whole chicken
  • 1 head of garlic

    cut in half

  • 1 lemon

    cut in half

  • 8 sprigs thyme
  • 2 red onions
  • 3 medium potatoes
  • 1 large fennel bulb
  • 3 tbsp olive oil


  • 2 tsp salt


  • Freshly ground black pepper

    to season


  • 1Insert the wire rack into position 7. Meanwhile, continue to the next step.
  • 2Using paper towel, dry the skin to remove any excess moisture. Place the garlic, lemon and thyme in the cavity to infuse the chicken during cooking.
  • 3Tuck the wing tips under the chicken. Cross the legs and tie together to secure. Set the chicken aside to dry while preparing the vegetables.
  • 4Cut each onion into six wedges, leaving the root intact. Peel and trim each end and place in a large bowl.
  • 5Cut the potatoes into quarters and place in the bowl. Trim the fennel top and cut into six wedges, add to the bowl.
  • 6Add the oil, salt and pepper, and toss to coat. Place the vegetables in the roasting pan and create a nest for the chicken to sit in.
  • 7Place the chicken on the vegetables, breast side up and rub with the remaining oil. Sprinkle with the remaining salt and pepper.
  • 8Once preheated, place the pan in the oven and start Autopilot.
  • 9To test if the chicken is cooked, insert a meat thermometer into the thickest part of the breast, away from the bone, it should read a minimum of 167°F. If not, give it a bit more.
  • 10Cover loosely with foil, to keep warm and stand for 15 minutes to rest.
  • 11Tilt the chicken to drain. Remove the kitchen twine and cut into pieces.
  • 12Drizzle the vegetables with the pan juices and serve with the chicken.