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.