Roast chicken with fennel & olives

• olive oil↗6 tbsp tbsp
• large fennel bulbs↗2

  cut into thin wedges

• large garlic cloves↗4

  peeled and bashed

• whole chicken↗1 ½kg kg
• lemon↗1

  halved

• thyme↗½ small bunch of

  ½ small bunch of

• tomatoes↗2 x 400g cans chopped

  2 x 400g cans chopped

• pitted black olives↗100g g
• quick-cook polenta↗250g g
• grated parmesan70g g

Step-by-step instructions

1. 1

   Heat the oven to 190C/170C fan/gas 5. Toss 2 tbsp of the oil with the fennel and garlic and spread out on a tray. Rub the chicken with a further 2 tbsp oil, push the lemon halves and thyme into the carcass and season the skin generously. Sit the chicken in the tin and roast for 1 hr, then stir through the tomatoes and olives, season and return to the oven for 20-25 mins, or until the chicken is cooked through. To check, pierce the thigh with a skewer – the juices should run clear.

2. 2

   Cook the polenta following pack instructions, then stir through the remaining olive oil and parmesan and season to taste. Carve the chicken and serve with the tomato sauce and cheesy polenta.