Fennel and Orange Roast Chicken

Recipe serves 4

Ingredients:

- 1 whole chicken

- 1 tbsp fennel seeds

- 1 orange, sliced

- Cloves from 1/2 head of garlic, peeled

For the carrots and parsnips:

- 2 tsp fennel seeds

- 12 baby carrots, peeled (or 6 normal carrots, sliced)

- 3 large parsnips, peeled and sliced

Instructions:

- Toss the carrots and parsnips with olive oil, salt, pepper and fennel seeds. Lay out on a lined baking tray.

- Spatchcock your chicken (optional, but helps it cook more evenly). Season with salt, pepper and fennel seeds. Place garlic and orange slices under the skin of the chicken. Drizzle with olive oil. Place on top of the carrots.

- Place in an oven preheated to 190C for 45 minutes to an hour, until the internal temperature of the thickest part of the chicken reaches 165F. Remove the carrots if they start to char earlier.

- Remove from the chicken and let rest for at least 30 minutes before slicing. The chicken is best served with gravy and makes a great Christmas main.