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Sunday Comfort

Pot-Roasted Chicken & Confit Fennel

A low-stress roast where the chicken juices braise the fennel into silky submission. The rest-and-reheat method guarantees juicy meat every time.

Prep 15m
Cook 55m
Serves 2
Rachel's 9/10
£4.75 /portion
gluten-free dairy-free high-protein roast comfort low-carb
High Protein (>50g) Low Carb
620 kcal
Protein 65g
Fat 32g
Sat 9g Omega-3 0.3g
Carbs 18g
Fibre 6g Sugar 8g
Fibre 6g
Sugar 8g
Sodium 520mg
Vitamin A 25%
Vitamin C 95%
Vitamin D 5%
Vitamin K 110%
Vitamin B6 60%
Vitamin B12 15%
Folate 20%
Iron 18%
Calcium 10%
Magnesium 20%
Potassium 30%
Zinc 25%
Selenium 55%
Servings
2

Ingredients

Protein

  • 800g Whole Chicken — half bird per person

Fresh

  • 2 Fennel Bulbs — cut into thick wedges
  • 1 Lemon — sliced into rounds
  • 10 Garlic Cloves — skin on, smashed
  • 200g Tenderstem Broccoli

Pantry

  • 15ml Olive Oil
  • 5g Sea Salt

Method

01

Cut fennel into thick wedges. Slice lemon into rounds. Smash garlic cloves with the flat of a knife, skins on.

Keep fennel wedges thick — they'll soften during the long roast.
02

Scatter fennel, lemon, and smashed garlic into a roasting tray. Drizzle with oil and salt.

03

Season the chicken generously all over. Place it directly on top of the fennel bed. Roast at 200°C for 55–60 minutes.

The chicken acts as a lid — its juices baste the fennel as it cooks.
04

Remove from oven. Tilt the bird to empty cavity juices into the tray. Let it cool completely in the tin — this reabsorbs moisture into the meat.

05

Carve the meat. Pour the tray juices into a wide pan and bring to a simmer. Turn heat off. Place carved meat into the hot jus for 3 minutes to warm through gently.

This rest-and-reheat method is how restaurants guarantee juicy chicken every time.
06

Steam tenderstem broccoli for 3–4 minutes until bright green and just tender.

07

Arrange confit fennel on plates. Lay carved chicken alongside. Spoon the jus over everything. Serve with steamed broccoli.

Modern European · dinner