Spring Chicken

A celebratory chicken, beautifully presented when carved and served on a plate with the glistening cream from the roasted vegetables. Serve with your usual sides such as roast potatoes or if slightly warmer with a big plate of tomatoes lightly dressed and a dishes of shaved courgettes and parmesan.

1 fennel bulb, sliced and fronds kept
5 shallots, peeled and halved
1 whole chicken, brought to room temp
1-2 tsp salt
1 tbsp oil
2-3 cloves garlic, sliced
1 glass white wine
1/2 lemon juice
1 tbsp creme fraiche
1 tsp Dijon mustard
Handful of parsley
Salt
Pepper

Preheat the oven to 220C.

Put the shallots and fennel into a roasting tray. Place the chicken on top and rub salt all over the chicken and pour over a little olive oil. Cook for 20-25 mins until it turns golden brown.

Lower the heat to 150C, add some sliced garlic and roast for another 10 minutes.

Add 1 glass of white wine and continue cooking for the final 10 minutes.

Remove chicken from the oven tray and allow it to rest.

Mix 1 tbsp creme fraiche, 1 tsp dijon mustard, a good handful of parsley and a handful fennel fronds together in a bowl. Stir this mix into the tray of roasted fennel and shallots along with the juice of 1/2 lemon.

Carve your chicken and pour over the fennel and shallot mixture.