Start this recipe by patting dry the skin of the whole chicken. Place in an oven dish and put aside. Finely grate the zest off the 2 lemons and place in the small bowl with the chopped thyme, rosemary, fruity olive oil and finely chopped garlic. Season well with salt and pepper and mix together well. Rub this mixture all over the chicken. Cut the lemons into quarters and stuff into the chicken, along with the extra sprigs of rosemary. Pour the wine into the bottom of the dish and cover with foil. Bake the chicken in the oven at 200`c for 50 minutes. Remove the foil and baste the chicken with all of the juices in the bottom of the tray. Continue to bake for an hour uncovered, continuing to baste the chicken with the juices in the pan every 20 minutes. Meanwhile, in the last 45 minutes of cooking time, prepare the potatoes and vegetables. Place the sliced potatoes and onion on a baking tray and drizzle over the oil. Season well with salt and pepper and mix together well. Arrange the potato slices out over the baking tray in one layer and sprinkle over the fennel seeds. Bake in the oven at 200`c for 30-40 minutes or until golden brown and cooked through. Also prepare the root vegetables by heating the olive oil in a large pan. Add the carrots, parsnips and shallots and quickly fry for 2-3 minutes on a very high heat to slightly brown around the edges. Season well with salt and pepper and drizzle over the honey. Mix together well and transfer the vegetables to an ovenproof dish. Add a few sprigs of thyme to the pan and cook in the oven for 25-30 minutes, by which time the vegetables will be golden and caramelized but still firm. To serve, Place the whole cooked chicken onto a large serving plate and arrange the honey glazed vegetables and fennel potatoes around the edge. Drizzle over the pan juices and serve immediately.


Serves 4

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