Roast Chick­en with Fen­nel and Lemon

Roast Chick­en with Fen­nel and Lemon

(serves four with leftovers)

1 medi­um chicken

2 bulbs fen­nel, sliced thickly

2 lemons, sliced thickly

6 cloves gar­lic, minced

hand­ful capers

4 fresh bay leaves

dozen baby tomatoes

driz­zle olive oil

hand­ful grat­ed Parmesan

fresh black pepper

Place the chick­en in a large roast­ing dish and arrange the fen­nel and lemon slices around it.  Scat­ter over the gar­lic and capers and toma­toes and tuck the bay leaves in here and there.  Driz­zle olive oil over the fen­nel slices and top with a sprin­kle of Parme­san and black pep­per.  Roast at 325F/160C for two hours.