For four people:
- 1.5kg organic chicken
- 1 bulb of fennel
- 1 lemon
- 1 large or 2 small heads of garlic
- 125ml dry vermouth
- Extra-virgin olive oil
- Salt and pepper
Heat the oven to 190 deg C or Gas 5.
Wash the chicken inside and out, dry and salt the cavity generously.
Remove any leaves from the fennel. Slice the bulb thinly. Lay the sliced fennel in the bottom of the roasting pan, and put the fennel leaves inside the chicken’s cavity.
Cut the lemon in half and squeeze and rub the juice liberally all over the chicken.
Cut the garlic through crosswise and put in the cavity with the squeezed lemon halves.
Drizzle the chicken all over with good quality olive oil and season with salt and pepper.
Place the chicken breast-side down on the fennel in the roasting pan and put in the pre-heated oven. After 30 minutes, add the vermouth, and cook for a further 60 minutes. Turn the chicken over for the last 30 minutes.
Let the chicken sit for 20 minutes before carving. Remove the fennel and keep warm. Reserve the pan juices.
Pour off any fat from the pan juices, and bubble to reheat. Stir to incorporate any roasted or sticky bits, adjust seasoning and pour over the carved chicken.
Serve with roast potatoes and seasonal vegetables.