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
300g courgette
300g aubergine
1 yellow pepper
200g cherry tomatoes
225g packet of halloumi
Rocket leaves to serve
Salt & freshly ground black pepper
Toasted fennel seeds, a sprinkling
Method
- Preheat your oven to 200C / 180C Fan / Gas Mark 6.
- Place the chicken skin side up in a large roasting tin and massage 3 tbsps of the Fennel Seed Dressing over the skin, ensuring its rubbed 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.
- Parboil your baby potatoes for 10 minutes. Cut the onion, halloumi, courgette, aubergine and yellow pepper into large chunks. After the potatoes have boiled drain and set aside these too.
- Around 1 hour before the chicken is due to be fully cooked, pop the drained potatoes into a large oven-proof dish, drizzle with Yorkshire Rapeseed Oil and toss through, then pop in the oven. Roast for 20 minutes, then add the chunky vegetables, halloumi and the cherry tomatoes, all of which should be drizzled in the remaining 3 tbsps of Fennel Seed Dressing. Continue to roast the potatoes and veg for the last 40 minutes.
- When cooked, remove the chicken from the oven and leave to rest for a short time. Remove the veg from the oven, 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.