One-pot whole roasted chicken with fennel

Name: One-pot whole roasted chicken with fennel
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Cuisine: world
Ingredients: 1 whole chicken; 1.5 fennel bulb; 2 onions; 5 cloves of garlic; About 10 waxy potatoes; Small handful star anise; About 6 cardamom pods; Pepper and salt to liking; 2 twigs of rosemary; Olive oil; Small handful tarragon (fresh or dried); 100 ml Sherry

One-pot whole roasted chicken with fennel perfect for spring or summer. Using fresh vegetables and herbs, your whole house will smell amazing!

1 hours 25 minutes

4 persons

Main course

One-pot whole roasted chicken with fennel ingredients

Recipe one-pot whole roasted chicken with fennel

Made by Véronique

Published at 2017-04-13, this recipe is for 4 persons persons and takes 1 hours 25 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

15 minutes

Time cooking

1 hours 10 minutes

Total time

1 hours 25 minutes

Preparation – 15 minutes

Remove the hard kernel of the fennel bulbs and slice them into large chunks. Peel the cloves of garlic and onion, then slice into large chunks and set aside. Wash the potatoes and slice into halves.

Use the pestle and mortar to grind the star anise and cardamom pods. Pat the chicken dry using paper kitchen towels and season the entire chicken with the herb mixture and some salt and pepper.

Don't forget to season the inside of the chicken. Insert twigs of rosemary into the chicken.

Finishing up the one-pot whole roasted chicken with fennel – 1 hour 10 minutes

Heat up a splash of olive oil in the large pan and cook the chicken on medium-high heat for a few minutes on each side. Add fennel, onion, garlic and potatoes around the chicken.

Season with extra salt and pepper. Deglace using sherry and optionally add more tarragon on top of the chicken. Place the lid on the pan, turn down the heat and let the whole chicken simmer for about an hour.

Check the chicken using a thermometer, its core temperature should be at least 71 degrees celsius or 160 degrees fahrenheit. Enjoy your meal!