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Lovebird Roast Chicken with Lemon, Fennel, Potatoes and Olives

Lovebird Roast Chicken with Lemon, Fennel, Potatoes and Olives

Lovebird loves all Birds! Try the rustic one pot chicken dish the next time you feel like some sunshine on a plate. It will brighten up the dreariest of days but is perfect all year round .





      • 1 free range or organic chicken approx 2kg
      • 4 large potatoes – skins on, cut into chunks
      • 1 fennel bulb - sliced
      • 2 garlic heads – sliced in half horizontally
      • 2 lemons
      • LOVEBIRD spice blend – to cover the bird
      • Sprigs of fresh thyme
      • Olive oil
      • Butter
      • Black Olives


      • 125g butter -slight softened but not melted
      • 1 slice gluten free bread, grated
      • 1 tbs LOVEBIRD spice blend
      • Chopped green herbs – half cup


    1. Parboil the potatoes and 1 lemon for 10 minutes, in salted water. drain.
    2. Prepare the stuffing by combining all ingredients – any green herbs can be used. Loosen the skin over the breasts – loosen with fingers at the front then gently insert the back of a dessert or soup spoon, pushing down across the breast to create a pocket. Divide the stuffing/butter mixture and carefully push into the space between the breast and skin. Pat down so evenly spread along both breasts. Prick the lemon that was parboiled with the potatoes in a few places and pop into the cavity of the bird.
    3. Slice the fennel, from the top to the bottom, making sure the root is kept intact. Lay into the bottom of a roasting pan and just cover with white wine. Season with salt and pepper. Throw across some of the thyme sprigs and a few potatoes.
    4. Place the chicken on top of the fennel and potatoes, arrange the rest of the potatoes and the garlic around the bird. Tuck in the rest of the thyme sprigs and drizzle with olive oil.
    5. Sprinkle over enough LOVEBIRD to cover the entire bird. Dot with butter        and roast at 180c for approx 1.5 – 2 hours. Baste occasionally with the buttery juices in the bottom of the pan.
    6. Once the chicken is cooked (legs are loose and the juices run clear) remove, wrap in foil and a thick towel to rest for 30 mins. Note that cooking times need to be longer usually when you have other items in the pan, so factor that into your cooking time).
    7. Set aside the fennel , reserve any chicken juices .The potatoes can be paced back in the oven if they need to crisp up, at this point I add the olives and the remaining lemon (cut into quarters or eighths)
    8. Make a chicken gravy with the juices from the resting bird and your usually gravy methodology. Try adding a glug of our CHARDONNAY GLAZE to your gravy for a flavour boost.
    9. Carve the chicken by removing the breasts whole, slicing them into thick pieces so everyone gets a piece of breast and stuffing. The legs can be carved as normal. Drizzle the meat with the lemon inside the cavity, or try our LEMON KETCHUP.
    10.  Serve with a side of greens - broccolini and spinach are delicious with this dish, and make sure everyone has their half of garlic head to squeeze  

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