Roast chicken with onion & fennel

Instructions

1. Preheat the oven to 190˚C (fan-forced). Place the fennel, onion and garlic onto a large baking tray lined with baking paper and spread into a single layer. Sprinkle with the herbs and drizzle with some olive oil.
   
2. Lay the butterflied chicken over the vegetables and drizzle with some olive oil and sprinkle generously with salt and pepper. Roast the chicken and vegetables for 45 – 50 minutes, or until the chicken is browned, cooked through and the vegetables are tender. Remove from the oven. Transfer the chicken to a serving plate and allow to rest before carving. Add the butter and lemon juice to the tray with the vegetables and gently toss to combine.
   
3. To make the salsa verde, combine the ingredients in a blender and process to a purée. Transfer to a small serving bowl.
   
4. To serve, carve the roasted chicken into serving pieces. Divide roast chicken and vegetables between plates. Spoon over any resting juices from the chicken and serve with the salsa verde and crispy rosemary potatoes.

• Place 1kg chat potatoes into a large saucepan of salted water, then bring to the boil. Reduce the heat and simmer for 20 minutes, or until softened. Drain. Lightly crush the potatoes using the bottom of a saucepan or frying pan, allow them to cool. Preheat the oven to 220˚C conventional (200˚C fan-forced). Place ¼ cup (60 ml) olive oil and 2 rosemary sprigs into a large baking tin and place into the oven. Once hot, remove from the oven and gently tip in the crushed potatoes. Season with salt and roast for 35-40 minutes, or until browned and crispy. Garnish with extra rosemary, if you like!
• If you have leftover potatoes and chicken, why not try making a bubble-and-squeak chicken omelette? Saute sliced onions and greens in a saucepan, before adding the potatoes and chicken to heat. Top with beaten eggs and fry until browned on both sides. Serve warm, with leftover salsa verde.