In this simple chicken dish cut up a whole chicken, about one and a half kilos, separating the drumsticks from the thighs.

Otherwise you will need

80ml olive oil

2 fennel bulbs, sliced to 6 mm thick slices

fresh parsley, chopped, for garnish, lemon wedges, salt and pepper to taste

Then, preheat your oven to 200 degrees C. Drizzle half the olive oil into bottom of baking dish and layer with fennel slices. Drizzle the rest of the olive oil and season to taste with salt and pepper. Roast in oven for 10 minutes

Lay the chicken thighs and drumsticks on top of the fennel, skin side up, baste with pan juices and return to the oven for a further 10 minutes. Then add the breast pieces and baste again.

Keep basting the chicken until it is golden brown – it should take about another 20 minutes to fully cook.

Serve the chicken and fennel with the parsley garnish and spoon the pan juices over. Bon appetit!

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