Honey and Fennel Roast Chicken

Method

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.