Cold Roast Chicken with Fennel & Lemon
Hot or cold this is a delicious recipe. The marinade works well with fish, chicken, pork and vegetables and can be made up ahead of time.
4 x 200g chicken breasts
2 tsp fennel seeds
Zest of 2 lemon and flesh of ½ lemon
2 clove garlic
2 tablespoons of olive oil
Salt and pepper
Good handful of parsley leaves
Place the chicken breasts into a bowl. Dry roast the fennel seeds and roughly crush them in a mortar and pestle, add this to the chicken. In a food processor blend together the garlic, olive oil, lemon flesh and the parsley leaves until paste like, season well with salt and pepper. Pour this onto the chicken and allow to marinate over night.
Preheat the oven to 190c, place the chicken into a baking dish or lined tray and cover with the marinade. Roast for 18 minutes, remove the chicken and cover with foil for 8 -10 minutes. This will keep the chicken nice and moist. Allow to cool in the fridge then slice and serve hot or place the wrapped chicken in the fridge and serve cold.