One-tin Roast Chicken with Fennel, Lemon, Shallots, Garlic & Mustard Mayo
This is as good for a quick weeknight meal as it is for easy entertaining, and an excellent way to use up any impulse-bought fennel that might be languishing at the back of the fridge. If you can find skin-on free-range chicken breasts, you'll get lovely crispy chicken skin as a bonus, but this works just as well otherwise. A quick store-cupboard sauce made from mustard and mayonnaise brings the dish together.
|300g||fennel, thinly sliced|
|1||lemon, sliced into half-moons|
|6 cloves||of garlic, bashed|
|a few sprigs||of thyme|
|4||free-range chicken breasts, skin on if available|
|sea salt and freshly ground black pepper|
|For the mustard mayo:|
|4 heaped tbsp||mayonnaise|
|2 heaped tbsp||mustard|
Preheat the oven to 180c fan/200c/gas 6.
Place the fennel, shallots, lemon, garlic and thyme in a large roasting tin, and put the chicken breasts on top. Season generously with sea salt and freshly ground black pepper and drizzle everything generously with olive oil.
Mix well to make sure the vegetables and chicken are evenly coated in the oil, then transfer to the oven to roast for 30 minutes.
For the sauce, mix together the mayonnaise, mustard and honey and set aside. Let the chicken rest for 5 minutes out of the oven, then serve hot with the mayonnaise.