Roast chicken with fennel & olives

Prep: 15 mins
Easy Serves 4

Cook: 1 hr and 35 mins

Ingredients

6 tbsp olive oil

2 large fennel bulbs, cut into thin wedges

4 large garlic cloves, peeled and bashed

1 ½kg whole chicken

1 lemon, halved

½ small bunch of thyme

2 x 400g cans chopped tomatoes

100g pitted black olives

250g quick-cook polenta

70g grated parmesan

Method

Step 1
Heat the oven to 190C/170C fan/gas 5. Toss 2 tbsp of the oil

with the fennel and garlic and spread out on a tray. Rub the

chicken with a further 2 tbsp oil, push the lemon halves and

thyme into the carcass and season the skin generously. Sit the

chicken in the tin and roast for 1 hr, then stir through the

tomatoes and olives, season and return to the oven for 20-25

mins, or until the chicken is cooked through. To check, pierce the

thigh with a skewer – the juices should run clear.

Step 2
Cook the polenta following pack instructions, then stir through

the remaining olive oil and parmesan and season to taste. Carve

the chicken and serve with the tomato sauce and cheesy polenta.