Roast chicken with fennel, sweet potato & black olive stuffing

Name: Roast chicken with fennel, sweet potato & black olive stuffing
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6
Ingredients: 1.8 kg whole large chicken; 2 tbsp olive oil; ½ tsp cayenne pepper; 20 g pack lemon thyme; 1 lemon, halved

Diana Henry's recipe will leave you with a good, simple roast chicken that brings the sun with it.

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HealthyHigh protein2 of your 5 a day5 plant varieties

Serves6
CourseMain meal
Prepare20 mins
Cook1 hr 20 mins
Total time1 hr 40 mins
PlusResting

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1.8kg whole large chicken
2 tbsp olive oil
½ tsp cayenne pepper
¼ x 20g pack lemon thyme
1 lemon, halved

For the stuffing

1 head fennel
2 tbsp olive oil
1 onion, finely chopped
2 clove/s garlic, finely chopped
¼ tsp chilli flakes
700g sweet potatoes, peeled and cut into cubes
80g pitted black olives, drained and roughly chopped

Preheat the oven to 200ºC, gas mark 6. Put the chicken into a roasting tin. Drizzle the breast and legs with 2 tbsp oil, then sprinkle over the cayenne pepper, some salt and pepper. Rub everything so you get the spices and seasoning spread out. Put the thyme sprigs and lemon into the cavity.
For the stuffing, quarter the fennel and remove the hard core from each piece. Cut off the tops – these bits are coarse – and remove any fronds (reserve them). Remove any discoloured outer layers and finely chop the flesh.
Heat 1 tbsp oil in a frying pan. Cook the fennel and onions for 5-7 minutes over a medium heat until golden. Add the garlic and chilli flakes, then cook for 1-2 minutes more. Scrape the mixture into a large bowl.
Add the remaining oil to the pan with the sweet potatoes. Fry for 6-7 minutes. Don’t cook them through – you just need to get some colour on them. Add to the bowl with the black olives and any reserved fennel fronds (chopped up). Season. Spoon the stuffing into a 2L gratin dish and cover tightly with foil.
Put the stuffing and chicken in the oven at the same time, removing the foil about halfway through. Cook for 1 hour-1 hour 20 minutes, until the chicken is cooked through with no pink meat and juices that run clear. Rest for 5-10 minutes. Serve the chicken with the juices that run out of it, with the stuffing and extra lemon halves, if liked.

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