One pan roast chicken


4 tbsp olive oil
1 large head fennel, thickly sliced
2 medium brown onions, sliced
3 clove garlic, sliced
Salt & pepper
2 granny smith apples, cut into quarters, core removed
1 cup chicken stock
¼ cup each dill, flat leaf parsley, roughly chopped
1 whole chicken, butterflied

METHOD

Preheat your oven to 200 degrees. Place a large pan (one that be transferred to the oven) over a
medium to high heat.

Add half the olive oil, fennel, onion and garlic with a pinch of salt and sweat, stirring often
until they start to caramelise and soften. Add the apples, stock and half the herbs,
and bring to the boil.

Season the chicken and place on top of the the fennel and apples. Drizzle with remaining olive oil then cover a lid or foil, and place into the oven for 40 minutes.

Remove the lid or foil, and place back in the oven for 5 minutes to colour the chicken a little.

Serves 4.

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