• Lisa Guy

Roast Lemon & Fennel Chicken

Chicken is a great source of tryptophan, an amino acid needed to make serotonin, our feel good hormone, and melatonin which helps us sleep. Chicken also provides a good dose of immune boosting zinc and vitamin B12 to support healthy brain and nerve function. Always choose organic free-range chicken when you can that haven’t been fed antibiotics, hormones or given fed containing chemicals. Fennel contains a phytonutrient compound called anethole, which has been found to help reduce inflammation in the body and may help reduce the risk of cancer. Fennel is also a good source of vitamin C, and contains plenty of dietary fibre to help prevent constipation and reduce the risk of colon cancer. Fennel is beneficial for helping treat digestive complaints such as indigestion and flatulence.


¼ cup olive oil

1 ½ tbsp raw honey

2 tsp paprika

1 tbsp Italian herbs

Pinch sea salt and pepper

½ tsp dried chilli flakes

4 organic chicken Marylands

1 fennel bulb, sliced, keep green tops for decoration

2 lemons, quartered and deseeded

3 cloves garlic, chopped

4 shallots, chopped

Handful parsley, roughly chopped


Preheat oven to 190*C.

Combine olive oil, honey, paprika, Italian herbs, salt and pepper and chilli in a small bowl.

Place chicken on a plate and coat with herb mixture, until well covered. You can cover the chicken and place it in the fridge to marinate overnight, or put it straight in the oven.

Place chicken in a baking dish and arrange fennel, lemon pieces, garlic and shallots and over and around it. Place some of the fennel under the chicken pieces too.

Cook chicken for around 1 ½ hours, until chicken is cooked through and golden.

Before serving squeeze the lemon over the chicken and top with some parsley and some green tops from the fennel.

Serve with some fresh steamed vegetables.

Serves 4.

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