Ingredients
1 whole chicken (about 1.5 kg)
1 fennel bulb, sliced
1 orange, cut into wedges
2 tbsp olive oil
2 tsp herbs de Provence
Salt to taste
Pepper to taste
4 cloves garlic, crushed
1 cup chicken broth
2 tbsp fresh parsley, chopped
Method
1. Preheat the oven to 220°C. Place the sliced fennel and orange wedges in a large roasting pan.
2. Rub the chicken with olive oil, herbs de Provence, salt, and pepper. Make sure to coat it well.
3. Add the crushed garlic cloves to the pan around the chicken. Pour the chicken broth into the bottom of the pan.
4. Roast the chicken for about 1 hour or until its juices run clear when pierced at the thickest part.
5. Let the chicken rest for 10 minutes. Sprinkle with fresh parsley before serving.
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