Brighter evenings will inspire you to make lighter, fresher dinners. Like this delicious chicken which is infused with juicy, tangy lemons, handfuls of garlic and fragrant sweet fennel.  Resulting in a succulent roasted chicken, packed with flavour and juices. Spring is in the air.

Serves 4-6

Ingredients

1.5kg chicken, whole, free-range, (spackcocked)

3 garlic bulbs, separated and peeled (about 30 cloves)

2 bulbs fennel and leaves

1 tsp fennel seeds

6 lemons, 1 sliced, 5 halved

extra virgin olive oil, 2–3 tbsp

3 fennel bulbs, quartered, leaves reserved for serving

4 spring onions, cut into finger lengths

sea salt

freshly ground black pepper

Method

The day before cooking this chicken you need to marinate it so you get the maximum flavour.

You need to spatchcock the chicken which simply means that you can roast it faster has you have removed the backbone as it cooks flatter. To do this simply turn the chicken so that the breasts of the chicken are facing down on your chopping board. Using a strong set of scissors cut the back bone along each side and remove and discard. Turn the chicken over and flatten out, gently apply pressure down on the breasts so that the chicken is pressed down a little.

Put the chicken in a suitable sized non-reactive dish and add half the garlic, fennel seeds, lemon slices and a little olive oil.  Season well with cracked pepper and a touch of salt. Massage into the chicken, cover and refrigerate until required.

When ready to cook, preheat the oven to 190°C  and line a roasting tin with baking paper.

Transfer the contents of the bowl to the tray and add the fennel, making sure you coat it well in the marinade ingredients

Place the chicken on top, breast-side down, and season well.  Cover with enough baking paper to encase the chicken and secure the edges. Roast in the oven for 30 minutes

After this time, remove the roasting tray from the oven and turn the chicken breast-side up, giving the vegetables a stir. Return to the oven for 35 minutes

Remove the tray from the oven once more and turn the bird over carefully. Squash some lemon pieces and garlic into the flesh and return to the oven for 10 more minutes, until golden.

Cut the chicken into desired pieces, serve with all the juices and vegetables.