By the time winter is over, and summer finally comes around, we get that you might be feeling a bit tired of Sunday roasts, but here in England, we can’t rely on BBQ weather all summer long! With that in mind, we’ve created the perfect summer roast chicken, marinated with zesty lime and fragrant fennel to bring summer to the table no matter the weather outside.
For the main side dish, we’ve swapped roast potatoes for light and fluffy braised rice, which punches big when it comes to flavour, and transports you straight to sunny Spain, thanks to the fresh flavours and smoky chorizo.
It’s simple and can be enjoyed on any day of the week, you could even finish it off on the BBQ and enjoy under the sun kissed sky (we hope).
Ingredients (Serves 6)
- 1 large free range chicken
- 300g rice
For the chicken marinade:
- 4 lemons juiced
- 1 lemon zest
- 1 tsp fennel seeds (ground up)
- 2 cloves garlic (crushed)
- 3 tbsp olive oil
- Salt and black pepper to taste
For the rice:
- 3 bell peppers (remove seeds and slice)
- 1 fennel bulb (remove stalk and slice)
- 1 large red onion (sliced)
- 1 chicken or vegetable stock cube
- 2 cloves garlic
- 1 whole chorizo ring (sliced and optional)
- 2 tbsp olive oil
- Preheat the oven to gas mark 6/200℃/400℉.
- Cut the spine out of the chicken, flatten and then lightly score the breast and thighs twice each, and the legs once.
- Mix all of the marinade ingredients together and season the chicken well. Coat every part of the chicken in the marinade, making sure you don’t miss any part.
- Cover with oil and bake for half an hour and then remove the foil and continue to roast for a further half an hour or until your chicken is golden crispy and cooked all the way through.
- Using a deep baking tray or large casserole dish, placing it on top of the stove, add the oil and then add all of the sliced vegetables to soften. Then add the garlic and then cook a little further.
- Measure out twice the amount of water to rice. Wash the rice thoroughly and then add to the tray, mixing well and then add the water and bring to the boil.
- Cover with a lid or foil (be careful not to wrap to tight and burn yourself) and bake for around 20-30 minutes until cooked. Crisp up the chorizo in a pan on a high heat and mix in at the end.
- Portion or carve the chicken, and place on the table along with the rice for your friends and family to help themselves.