Spatchcocked chicken with fennel and onions
- 1 medium-sized chicken, parson's nose removed
- 1 lemon, bruised and halved
- 8 cloves of garlic, 4 peeled and crushed, 4 peeled, bashed and left whole
- 1 large onion
- olive oil
- sea salt and freshly ground back pepper
- 2 tablespoons of plain flour
- Preheat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
- Spatchcock the chicken - see here for details
- Find a roasting tray that is large enough to take the bird laid out flat
- Peel and slice the onions
- Slice the fennel and roughly chop any green leaves
- Oil the tray and layer the base with the onions and fennel
- Add the juice of the lemon to the crushed garlic, a glug of olive oil and a generous seasoning of salt and pepper and rub this all over the bird
- Lay the bird, skin-side-up in the tray and tuck the whole garlic cloves and fennel leaves anywhere you can
- Drizzle a little more olive oil over the bird, garnish with a final grind of black pepper, cover with tin-foil, seal and roast for 30 minutes
- Remove the foil, baste the chicken and roast uncovered for a further 30 to 45 minutes.
- Remove the chicken to a warm plate and cover with foil
- Heat the roasting tray on the hob, sprinkle 2 tablespoons of flour into the cooking juices and mix well to make delicious gravy. Heat until it thickens then serve.
If you are not eating this in one sitting, store the remaining meat in a large Lock and Lock style box and refrigerate one cooled. This way you will have moist chicken the next day, not dried-out meat.
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