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Fennel roasted chicken with winter vegetables

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Embrace the cooler weather and make this hearty fennel roasted chicken. Served with winter vegetables and gravy, it’s sure to be a family winner.

  • Serves4
  • Cook time2 hour 20 minutes
  • Prep time10 minutes, + 10 mins resting time
Fennel roasted chicken with winter vegetables


  • 2.1kg Steggles Chicken Family Feast Roast
  • 1 tsp fennel seeds
  • 2 tbsp olive oil
  • 1 tsp sea salt flakes
  • 4 beetroot, peeled, halved
  • 2 leek, white part only, cut into 3cm-thick slices
  • 350g pkt Coles Australian Parsnips, peeled, halved lengthways
  • 1/4 Kent pumpkin, seeded, cut into 4cm pieces
  • 150g brussels sprouts, halved
  • Chicken-flavoured gravy, to serve
  • Torn Coles Bakery Rustic Baguette*, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 190°C. Pat chicken dry with paper towel. Use kitchen string to tie the legs together. Tuck the wings under the chicken. Place in a large roasting pan. Combine the fennel seeds, half the oil and the salt in a small bowl. Rub the fennel mixture all over the chicken to coat.
  2. Step 2

    Bake for 1 1/2 hours. Arrange the beetroot, leek, parsnip and pumpkin around the chicken in the pan, turning the vegetables to coat in any pan juices. Roast for 30 mins. Add the brussels sprout to the pan. Roast for 20 mins or until chicken is cooked through and vegetables are tender. Set aside for 10 mins to rest.

  3. Step 3

    Serve the chicken and vegetables with the gravy and bread.