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Honey and Fennel Roast ChickenHoney and Fennel Roast Chicken


:Chef Hardy with Roopa Gulati

Recipe Servings


Recipe Cook Time

:1 Hour

Whole chicken roasted with a marinade of honey and fennel, served with fried potato rounds.

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  • 1 whole chicken

    2 Tbsp honey

    1 tsp ground fennel

    1 tsp garlic paste

    Salt and pepper

    1 stick celery

    1 bay leaf

    1 leek

    1 chopped onion

    1 chopped carrot

    For the roast potatoes:

    500 gm boiled, grated potatoes

    2 tsp cajun spices

    2 tsp butter

    1 tsp garlic paste

    50 ml brown sauce


Mix the honey, fennel, garlic and seasoning together.

Spread the marinade under the skin of the chicken.

Roast in a hot oven, with the bay leaf, celery, onion, leek and carrot until golden brown in color.

Glaze with more honey and fennel before serving.

For the potatoes:

Mix the grated potatoes with the spices and garlic.

Shape into patties and fry in hot butter and oil until colored.

Serve with the roast chicken.

Key Ingredients: Chicken, Honey, Fennel, Celery, Bay Leaf, Leek, Salt, Black Pepper, Brown Sugar, Cajun Spices, Onion, Carrot, Potatoes, Butter, Garlic

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