Roast chicken with fennel stuffing & warm winter veges

Nothing says winter comfort food like a perfectly cooked roast chicken and gorgeous garlicky spuds. We serve it with sweet stem broccoli and tasty tzatziki.

Prep Time 10 mins
Cook Time 1 hr 35 mins
Total Time 1 hr 45 mins
Course Dinner, Lunch
Servings 4 people



  • 1 The Fresh Grower Fennel bulb diced
  • 1 onion diced
  • 2 tbsp melted butter
  • 1 small lemon zest and juice
  • ½ cup breadcrumbs
  • 2 garlic cloves crushed
  • salt and pepper

Serve with


  • Preheat the oven to 180°C.
  • Prepare the stuffing: add oil to a frying pan with fennel and onion, then saute until tender, about 5 minutes. Pour into a bowl with remaining stuffing ingredients, stir well, then season with salt and pepper. Leave to cool.
  • Pat chicken dry with a paper towel. Fill the cavity with the stuffing mixture then tie legs together with butcher’s twine. Place in a large deep roasting pan. Place potatoes, lemon and garlic around potatoes. Pour in stock, generously drizzle with oil and season with salt and pepper. Brush chicken with melted butter, then season with salt and pepper. Roast for 75 minutes.
  • Remove pan from oven, baste chicken, then place sweet stem broccoli around the chicken. Roast for another 15 minutes, or until juices run clear when a skewer is inserted into the thighs, and the vegetables are perfectly cooked.
  • Rest the chicken for 15 minutes before serving with tzatziki.


If your potatoes are large, simply halve or parboil them before adding to the roasting dish.
If you have extra stuffing, then roll it into balls and add to the roast for the last 20 minutes of cooking.
Keyword fresh-first-matariki
Tried this recipe?Let us know how it was!

An absolute classic Sunday roast in New Zealand families, the humble roast chicken can take on multiple flavours so give it a go and pick your new favourite!

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