Send to a friend Tarragon & Lemon Roasted Chicken with Caramelised Fennel Bulb Salad & Chilli Lime Aioli

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Posted by in Al's latest recipe, 2010.01.20

There is something very comforting about a whole roasted chicken. Not only do they taste great, but they fill the home with a wonderful aroma as the slowly roast away. Corn fed and free range chickens are far superior than your average store bought variety and when you take the time to ‘pimp’ them up notch with fresh herbs and the like, they rise into a culinary delight. The following ticks all the afore mentioned boxes!

Serves 4-6

Step 1. Tarragon and Lemon Roasted Chicken

Ingredients:

1 x Large Free Range Chicken (Chitz Chicken)

1 ½ Tbl Lemon Zest, finely grated

¾ Tbl Garlic, Minced Fine

2 Tbl Fresh Tarragon, finely chopped (More Herbs)

2 Tbl Fresh Parsley, finely chopped (More Herbs)

¼ Cup Olive Oil (Olivo Oil)

Sea Salt and Fresh Black Pepper

Cooking Oil

Method:

Pre–heat the oven to 180 degrees.

Truss the chicken with natural string or butchers twine so the chicken will cook evenly.

In a small bowl add the zest, garlic, tarragon, parsley and olive oil. Mix to combine.

Carefully and gently slide your hand under the skin of the chicken that covers the breasts to create a cavity. Now take the zest and tarragon mix and smear it inside the cavity as well as all over the outside of the bird.

Season the chicken liberally with sea salt and fresh black pepper.

Add a little cooking oil to the roasting pan then add the chicken and place in the preheated oven.

Cook for 1 hour and once beginning to golden turn down the heat and cook for another 20 to 40 minutes or until the juices run clear. Remove from the oven and rest for 10 minutes.

Step 2. Roasted Fennel with Lemon and Parsley

Ingredients:

1.2 Kg Fennel Bulb (Te Manaia Organic Farm)

¼ Cup Cooking Oil

Sea Salt and Fresh Black Pepper

Method:

While the Chook is cooking prepare the roasted fennel.

Take the fennel bulbs and cut off the tough stringy green stalks from the top of the bulbs. Before discarding remove and of the delicate fennel herb and keep for later.

Cut the fennel bulb into manageable sections (like cutting up apple quarters) and place in a bowl, along with the cooking oil and a liberal amount of sea salt and fresh black pepper. Toss to combine.

Place a roasting dish in the oven for 5 minutes to heat up, then pour in the oiled fennel. Spread out to cover the bottom of the dish, then place in the oven next to the chicken.

Cook for 30 to 40 minutes until the fennel is golden and slightly caramelised. Remove and keep warm.

Step 3. Finishing and Serving

Ingredients:

1 x Tarragon and Lemon Roasted Chicken

Roasted Fennel Bulb

1 Tbl Lemon Zest, finely grated

2 Tbl Lemon Juice

3 Tbl Fennel Oil

1/3 Cup Italian Parsley Leaves (More Herbs)

Picked Fennel Tips, rough chopped

Chilli and Lime Aioli (Wakelin House)

Method:

Remove the trussing string from roasted chicken and place chicken on a platter.

For the warm roasted fennel bulb, place in a bowl and add the lemon zest, juice, fennel oil, parsley leaves and save fennel tips. Toss together and arrange around the chook.

To serve, spoon out some of the roasted fennel, then top with some of the tarragon and lemon roasted chicken. Serve the delicious chilli and lime aioli on the side or a dollop on the top. Tuck in.

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