Regardless of whether you've always loved to cook or you've chosen it up like a hobby throughout quarantine, we might venture a guess that you're on the lookout for new recipes to tryout. Afterall, becoming creative at the kitchen is a superb and worthwhile means to spend your time.

We have gathered most of the most adored , highest rated Fennel roasted chicken with winter vegetables inside our site. It is the very best of the Ideal!

We've piled up the most useful recipes . They truly are our loved, commented and rated 5 star recipes from our huge community, all in one spot. The programs, mains, desserts and more are guaranteed yummy!

Ingredients

2.1kg Steggles Chicken Family Feast Roast
1 teaspoon fennel seeds
2 tablespoons olive oil
1 teaspoon sea salt flakes
4 beetroot, peeled, halved
2 leek, white part only, cut into 3cm-thick slices
350g pkt Coles Australian Parsnips, peeled, halved lengthways
1/4 Kent pumpkin, seeded, cut into 4cm pieces
150g brussels sprouts, halved
Chicken-flavoured gravy, to serve
Torn Coles Bakery Rustic Baguette, to serve

Method

Step 1 Preheat oven to 190C. Pat chicken dry with paper towel. Use kitchen string to tie the legs together. Tuck the wings under the chicken. Place in a large roasting pan. Combine the fennel seeds, half the oil and the salt in a small bowl. Rub the fennel mixture all over the chicken to coat.
Step 2 Bake for 1 1/2 hours. Arrange the beetroot, leek, parsnip and pumpkin around the chicken in the pan, turning the vegetables to coat in any pan juices. Roast for 30 mins. Add the brussels sprout to the pan. Roast for 20 mins or until chicken is cooked through and vegetables are tender. Set aside for 10 mins to rest.
Step 3 Serve the chicken and vegetables with the gravy and bread.

Fennel roasted chicken with winter vegetables

How to make Fennel roasted chicken with winter vegetables

Ingredients

Method