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