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Crispy Almond Roasted Chicken with Lemon, Rosemary & Fennel
Serves 6-8

This is roast chicken like it should be, incredibly moist with crispy roasted almond topping. Each mouthful is like a marvellous burst of the Mediterranean, the addition of fennel adds a subtle sweet aniseed flavour, while the lemon cuts through the sweet salty juices in the bottom of the pan. Enjoy!

IngredientsCrispy almond roasted chicken with lemon, rosemary and fennel 2_mini
8 chicken drumsticks
½ cup Alison’s Pantry Ground Almonds
2 fennel bulbs, fronds removed and finely sliced
1 lemon, quartered
1.5 cups vegetable or chicken stock
A large handful of fresh rosemary
Extra virgin olive oil for drizzling
Sea salt

  1. Preheat the oven to 180 C.
  2. Coat the chicken in the ground almonds, by rolling it in a shallow bowl.
  3. Arrange the chicken in a large roasting dish along with the slices of fennel, lemon quarters and stock.
  4. Sprinkle with the rosemary and a generous pinch of sea salt and pepper.
  5. Drizzle generously with extra virgin olive oil
  6. Roast for 1 hour or until crispy and golden.

Lovely with steamed green beans or peas.

Download the PDF version here: Alison’s Pantry Crispy Almond Roasted Chicken with Lemon, Rosemary and Fennel

This recipe was created by Eleanor Ozrich for Alison’s Pantry.