Roast Chicken with Fennel

This recipe works in combination with: Chicken Cordon Bleu, Gruyère & Fennel Tartlet, Pancetta, Mushroom & Thyme Pasta. This recipe features in these meal plans: Spoil Yourself.

Roasted chicken, fennel, shallots and potato with an orange and Dijon mustard sauce.


  • 1 skinless chicken breast fillet
  • 1 orange, juiced
  • 1/2 small fennel (approx 250g each), cut into wedges
  • 2 small new potatoes (approx 50g each), halved
  • 1 medium shallot (approx 60g), quartered
  • 1/4 chicken stock cube, crumbled
  • 1 tsp plain white flour
  • 2 tbsp olive oil
  • 1 tsp Dijon mustard
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 50 mins
  • Oven temp: 200c
  • Price per person: £3.45
  • Store cupboard: Cook's
  • Calories per serving: 454
  • 5-a-day per serving: 3.3
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Roast Chicken with Fennel photo

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  1. Preheat the oven. Parboil the new potatoes in a pan of lightly salted boiling water for 6 minutes.
  2. Drain the potatoes and add to a baking tray with the fennel and shallots. Drizzle with 1 tbsp olive oil, season with salt and pepper and roast in the oven for an initial 15 minutes.
  3. Meanwhile, season the chicken breast generously with salt and pepper, then heat 1 tbsp oil in a frying pan over a high heat and fry the chicken for 2-3 minutes on each side, or until browned.
  4. Once the vegetables have been in the oven for 20 minutes, add the chicken breast to the roasting tray and roast for a further 15-20 minutes, or until the chicken is cooked.
  5. Remove the chicken and vegetables from the pan, cover and set aside. Return the roasting tray to a medium heat on the hob, stir in the flour and cook for 1 minute. Gradually pour in the orange juice, stirring with a wooden spoon to scrape up the caramelised bits from the tray. Add the crumbled chicken stock and Dijon mustard. Bring to the boil and simmer for 3-4 minutes, or until reduced by half and the sauce develops a thicker consistency. Remove from the heat and season to taste with salt and pepper.
  6. Serve the roasted chicken and vegetables with the orange and Dijon mustard sauce.

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