Spatchcock Chicken with Fennel and Roasted Veggies

Main courseServes 4-6

The perfect Sunday lunch dish now the weather is warming up, this Spatchcock Chicken with Fennel and Roasted Veggies from the team at Soanes Poultry uses their award-winning chicken alongside seasonal vegetables to create a deliciously light spring lunch. For more recipe inspiration using their award-winning range visit www.soanespoultry.co.uk  

Ingredients

Whole chicken, spatchcocked

6 tbsps Yorkshire Rapeseed Oil Fennel Dressing, plus extra for serving

Yorkshire Rapeseed Oil

700g baby potatoes, whole

1 medium red onion

1 courgette

1 aubergine

1 yellow pepper

200g cherry tomatoes

225g halloumi

Rocket leaves, to serve

Salt & freshly ground black pepper

Toasted fennel seeds

 

Method

  1. Preheat your oven to 200C / 180C Fan / Gas Mark 6.
  2. Place the chicken skin side up in a large roasting tin and use 3 tbsps of the Fennel Seed Dressing to massage over the skin and under the skin on the breast area. Season generously and place in the oven. The full roasting time will depend on the weight of the bird.
  3. Parboil your baby potatoes for 10 minutes, and whilst they are part cooking, cut the onion, halloumi, courgette, aubergine and yellow pepper into large chunks. Set aside.
  4. Around 1 hour before the chicken is due to be fully cooked, pop the drained potatoes into a large oven proof dish, drizzle with a good glug of Yorkshire Rapeseed Oil, toss through until fully coated and pop in the oven. Roast for 20 minutes and then add the chunky vegetables, halloumi and the cherry tomatoes to the roasting dish, all of which should be drizzled and coated in the remaining 3 tbsps of Fennel Seed Dressing. Continue to roast the potatoes and veg for the last 40 minutes.
  5. When cooked, remove the chicken from the oven and leave to rest. Remove the veg from the oven and arrange on a platter on a bed of rocket and pour over the pan juices from the veg. Place the bird on top and sprinkle with toasted fennel seeds to finish. Enjoy!