Pot roasted chicken in hay with carrots and fennel

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 4

By Matt Tebbutt

For the chicken

  • 1 tbsp finely chopped dill
  • 1 tbsp finely chopped tarragon
  • 1 tbsp finely chopped parsley
  • 1 garlic clove, crushed
  • 125g/4½oz butter, softened
  • 1 x 1.5kg/3lb 5oz ready-to-cook chicken
  • handful damp, clean hay
  • rosemary sprig

For the glazed chicory and fennel

  • dash olive oil
  • 1 fennel bulb, cut into quarters
  • 4 heritage carrots, in assorted colours, cut into quarters
  • 20g/¾oz butter
  • 2 tbsp caster sugar

For the dressing

  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, crushed
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