Pot Roast Chicken with Lemon, Fennel, Peas & Beans

What a great summer alternative for Sunday dinner. The flavours in this are so fresh and it’s a good excuse for a Sunday afternoon bottle of wine.

The recipe is in last months Delicious Magazine and can be found here. It;s an easy one too.

Heat the oven to 180ºc (Fan).

Gently separate the skin from the breast of a chicken (not my favourite job, I admit) and pop a couple of knobs of butter under. Rub some on top too.

Pop sliced onion,a few bashed garlic cloves, a halved lemon and sliced fennel into a flame proof roasting dish. Pop the chicken on top and scatter with thyme sprigs. Pour over some wine and season well. Cover with foil and pop in the oven for 45 minutes.

Remove the foil, and cook for another 30 minutes. Remove the chicken, cover with foil to rest, and add fine green beans and defrosted peas to the roasting dish. Add a little water if required. Bring to a boil to cook the beans through. Season.

Perfect with some mashed potato.

TWD_1708_Chicken

Using BUTTER, CHICKEN, ONION, GARLIC, LEMON, FENNEL BULB, WHITE WINE, THYME, GREEN BEANS, PEAS and MASHED POTATO…

This was dinner…17th August 2014.

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