1. Preheat oven to 400ºF.
2. Rinse the chicken and dry it well
with paper towels.
3. Cut the lemon in half and place them
in the cavity.
4. Rub the whole chicken in with oil, salt, and
pepper.
5. Lift the skin and gently add some fresh thyme.
6. Place in a large ovenproof dish.
7. Add potatoes, garlic,
oil, lemon juice, and the rest of the thyme.
8. Roast for 30
minutes.
9. Baste and lower the heat to 375ºF.
10. Roast
for another 30 minutes.
11. Take it out and let it rest for 10
minutes before serving.
Now you can tackle the potatoes:
1. Once you have taken out the chicken squeeze the garlic
out over the potatoes.
2. Smash the potatoes with a masher.
3. Season with salt and pepper and serve with the chicken.
Fennel Bread
Makes one large loaf
2 teaspoon active dry yeast
2 cups warm water
1 tablespoon honey
5 cups flour
1 teaspoon fennel seeds
3 tablespoons olive oil
flaky salt
1 teaspoon fennel seeds
1. In a large bowl, dissolve yeast in water and honey. Let it
stand for 5 minutes.
2. Add flour a little at a time and stir
well.
3. Add fennel seeds, oil, and salt and stir until dough
comes away from the bowl.
4. Knead for 1 minute.
5. Cover
with plastic wrap and set in a warm area to rise, about 2
hours.
6. Preheat oven to 450ºF.
7. Place dough on a baking
tray covered with parchment paper.
8. Put a little oil on your
fingers and press the dough down. It should cover the whole
tray.
9. Sprinkle with salt and fennel seeds.
10. Bake for 12 to
15 minutes until golden.
11. Cool on a wire rack.
Maple Pear–Topped Cakes
Makes 4 small cakes
1 red firm pear
1 cup maple syrup
2 tablespoons butter
11⁄
2 sticks butter, soft
1 cup sugar
3 eggs
11⁄
2 cups plain flour
1 teaspoon baking powder
1 teaspoon vanilla essence
1. Cut the pear into thin slices.
2. Place the slices with maple
syrup and butter in a small saucepan and heat up.
3. Let the
mixture simmer for 5 minutes, then cool.
4. Preheat oven
to 375ºF.
5. Grease 4 small cupcake tins.
6. Beat butter and
sugar until light and airy.
7. Add the eggs, one at a time. Stir
well.
8. Stir in flour, baking powder, and vanilla.
9. When you
have a smooth batter pour it into the tins.
10. Bake until firm
to the touch, about 20 minutes.
11. Cool on a wire rack.
12. Place the cakes on a platter and top with the pear slices.
Serve with the sauce and some whipped cream.
