Roast chicken with onion & fennel

Scott Gooding has your weeknight meal and weekend brunch covered with this classic roast chicken and potatoes dinner evolving into a classic British breakfast treat – the bubble and squeak. A great technique for using up dinner leftovers, bubble and squeak is similar to a pan-fried frittata, customised by whatever leftovers you have on hand.

Credit: Jiwon Kim

• serves

  4

• prep

  20 minutes

• cook

  50 minutes

• difficulty

  Easy

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episode • The Cook Up with Adam Liaw • 

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25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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Ingredients

• 2 fennel bulbs, cut into wedges
• 4 - 6 small red onions, quartered
• 2 garlic heads, halved
• 6 oregano sprigs
• 2 rosemary sprigs
• 1/3 cup (80 ml) olive oil
• 1 organic chicken, butterflied
• Salt and black pepper
• 3 tbsp butter, salted
• 1 lemon, juiced
• Crispy rosemary potatoes, to serve (see Note)

For the salsa verde (Makes 2 cups)

• 1 garlic clove
• 2 long green chillies, roughly chopped
• 1 anchovy fillet
• 1 tbsp capers, drained and rinsed
• 2 tsp Dijon mustard
• 1 cup (250 ml) olive oil
• 1 cup (250 ml) white wine vinegar
• ¼ cup mint leaves
• 1 small bunch flat-leaf parsley
• 1 tsp fresh oregano leaves

Resting time: 20 minutes

Instructions

1. Preheat the oven to 190˚C (fan-forced). Place the fennel, onion and garlic onto a large baking tray lined with baking paper and spread into a single layer. Sprinkle with the herbs and drizzle with some olive oil.
   
2. Lay the butterflied chicken over the vegetables and drizzle with some olive oil and sprinkle generously with salt and pepper. Roast the chicken and vegetables for 45 – 50 minutes, or until the chicken is browned, cooked through and the vegetables are tender. Remove from the oven. Transfer the chicken to a serving plate and allow to rest before carving. Add the butter and lemon juice to the tray with the vegetables and gently toss to combine.
   
3. To make the salsa verde, combine the ingredients in a blender and process to a purée. Transfer to a small serving bowl.
   
4. To serve, carve the roasted chicken into serving pieces. Divide roast chicken and vegetables between plates. Spoon over any resting juices from the chicken and serve with the salsa verde and crispy rosemary potatoes.

Notes

• Place 1kg chat potatoes into a large saucepan of salted water, then bring to the boil. Reduce the heat and simmer for 20 minutes, or until softened. Drain. Lightly crush the potatoes using the bottom of a saucepan or frying pan, allow them to cool. Preheat the oven to 220˚C conventional (200˚C fan-forced). Place ¼ cup (60 ml) olive oil and 2 rosemary sprigs into a large baking tin and place into the oven. Once hot, remove from the oven and gently tip in the crushed potatoes. Season with salt and roast for 35-40 minutes, or until browned and crispy. Garnish with extra rosemary, if you like!
• If you have leftover potatoes and chicken, why not try making a bubble-and-squeak chicken omelette? Saute sliced onions and greens in a saucepan, before adding the potatoes and chicken to heat. Top with beaten eggs and fry until browned on both sides. Serve warm, with leftover salsa verde.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Cook Once Eat Twice

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G