Pot Roasted Chicken
with Fennel And Garlic

:: Serves 4

:: Cooking time: More than 1 hour

:: Ingredients

1 size 16 chicken
¼ cup oregano leaves
1 lemon, sliced into 1 cm rounds
Sea salt
1 tablespoon olive oil
1 bulb of fennel, sliced
2 Spanish onions, cut into wedges
500g small or new potatoes
6 cloves garlic, bruised
1 cup chicken stock
handful fresh sage leaves

:: Method

Preheat the oven to 160˚C

Remove excess fat from around the opening of the chicken. Place oregano, and some lemon slices inside the cavity, tie the legs together and season well with salt.

Heat olive oil in a large, heavy based saucepan with a lid. Place the chicken breast side down and cook until well browned. Turn and brown the underside. Add fennel, onion wedges, potatoes and garlic and cook for 1 minute.

Pour in the stock. Place the lid on, sprinkle with sage and reduce heat. Bake for 1 hour. Remove the lid and bake for a further 20 minutes or until the chicken is golden and tender. Serve sprinkled with fresh fennel leaves.