Ingredients
- 12 cloves of garlic, peeled
- Drizzle of olive oil
- Sprig of thyme
- Salt
- 200g crème fraîche
- Juice of half a lemon
- 1 large chicken (1.9kg), joined into 10 pieces including wings (this is a butcher's job)
- 4-6 large Rooster potatoes, washed and quartered
- Glug of olive oil
- Salt and black pepper
- 2 heads of fennel
- 2 large onions, peeled
- 1 bulb of garlic, halved
- 1 lemon, quartered
- Sprigs of thyme or rosemary
- Half tsp chilli flakes
- Drizzle of honey
1. Set the oven to 160 degrees.
2. Put the peeled garlic into some foil along with the olive oil, thyme and salt. Bring the edges together to form a seal and bake for 20 minutes until soft and golden.
3. Tip everything into a bowl, remove the herb stalks then crush the garlic a little with the back of a spoon, add the crème fraîche and lemon juice, then chill this in the fridge.
4. Turn the oven up to 190 degrees.
5. Place the chicken pieces and the potatoes on your largest roasting tray and pour the olive oil over them. Season and turn everything together until coated.
6. Cook for 20 minutes.
7. Meanwhile, halve the fennel and onions and cut into thick slices. Add to the tray with the chicken, along with the bulb of garlic, lemon, herbs, chilli and honey. Mix once more, adding a little more oil if necessary, then put back in the oven for 30-40 minutes, turning once or twice, until cooked.
8. Serve hot with the chilled crème fraîche — the two will go together like strawberries and cream.
