Lemon and herb roast chicken with fennel and bean salad

Name: Lemon and herb roast chicken with fennel and bean salad
Ingredients: 2 Red onions, peeled and quartered; 2 Garlic bulbs, sliced horizontally; 1 Chicken (Main); 2 Tbsp Olive oil; 1 Tbsp Butter; 1 tsp Sea salt and cracked black pepper; 2 Lemons (Main); 2 Tbsp Chopped parsley; 4 sprigs Thyme; 1 can Borlotti beans, 400g, drained and rinsed; 1 Fennel bulb, thinly sliced; 1 Lemon, zest peeled into thin strips; 2 handfuls Rocket leaves; 1 Tbsp Olive oil; 1 Tbsp White wine vinegar; 1 Orange, juiced; 2 Tbsp Toasted almonds, roughly chopped

Delaney Mes

VIEW PROFILE

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.

Ingredients

2	Red onions, peeled and quartered
2	Garlic bulbs, sliced horizontally
1	Chicken (Main)
2 Tbsp	Olive oil
1 Tbsp	Butter
1 tsp	Sea salt and cracked black pepper
2	Lemons (Main)
2 Tbsp	Chopped parsley
4 sprigs	Thyme

Fennel and bean salad:

1 can	Borlotti beans, 400g, drained and rinsed
1	Fennel bulb, thinly sliced
1	Lemon, zest peeled into thin strips
2 handfuls	Rocket leaves
1 Tbsp	Olive oil
1 Tbsp	White wine vinegar
1	Orange, juiced
2 Tbsp	Toasted almonds, roughly chopped

Directions

Set oven to 200C. In an oven tray, scatter onion pieces and add garlic.
Place whole chicken, breast side up, on top of onions. Drizzle with olive oil, rubbing it into skin. Add butter and rub that in also.
Season well with salt and pepper, and zest and juice of one lemon, rubbing in well. Cut lemons in half and place inside the chicken cavity, with the thyme.
Sprinkle with parsley, and roast in oven for 1 hour, or until juices run clear. Carve at the table and serve with fennel salad, and your favourite roast vegetables.

For the fennel and bean salad

Place rinsed and drained beans in a bowl with fennel slices, lemon zest strips, and rocket.
Season with salt and pepper, then drizzle with olive oil, vinegar and orange juice, and gently mix to combine. Taste and adjust as necessary — you may need a squeeze of lemon or more seasoning. Scatter with almonds and serve with your roast chicken.