Roast Chicken with Fennel Stuffing

bowl Serves 4-5


  • 1 fennel
  • 4 rashers streaky bacon
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, chopped and crushed
  • 1 Tbsp olive oil
  • 2 cups fresh breadcrumbs
  • finely grated zest of 1 lemon
  • salt and freshly ground black pepper
  • 1 egg, lightly whisked
  • size 16 chicken
  • 25 g butter, softened
  • salt to taste
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  • 1. Preheat the oven to 180ºC. Trim and discard the feathery leaves from the fennel and finely chop the bulb. Finely chop the bacon and place it in a frypan with the fennel, onion, garlic and olive oil. Gently cook until the fennel and onion are tender. Set aside to cool slightly.

  • 2. Place the breadcrumbs and lemon zest in a bowl and season with the salt and pepper.

  • 3. Mix in the fennel and bacon mixture and then the egg.

  • 4. Rinse the chicken inside and out and pat it dry with paper towels. Stuff the cavity with the fennel stuffing and secure with a skewer. Draw the legs together and tie with string. Rub the chicken skin with the butter and season with the salt.

  • 5. Place the chicken in a roasting pan, breast side up, and roast in the preheated oven for 1½ hours, or until the juices run clear when it is pierced with a skewer. Turn the chicken over after the first 30 minutes and then again after 1 hour. Rest for 15 minutes before serving. Serve the chicken with roasted vegetables.

  • Courtesy of Food Magazine. Recipe by Helen Jackson. Photography by Shaun Cato-Symonds.

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