Roast chicken with fennel stuffing

There’s nothing quite like a succulent roast chicken to warm up a chilly day.
The bright flavours of lemon and fennel turn a standard roast chicken into something memorable. The vegetables are cooked around the chicken so everything can be done in one roasting pan.
Serves 4
Ingredients
1 whole chicken
1/2 cup chicken stock
1kg Agria potatoes
125g sweet stem broccoli (broccolini)
1 lemon, sliced
1 head of garlic, halved
2 Tbsp melted butter
Extra virgin olive oil
Salt and pepper
Stuffing:
1 fennel bulb, finely diced
1 onion, finely diced
2 Tbsp melted butter
1 small lemon, zest and juice
1/2 cup breadcrumbs
2 garlic cloves, crushed
Salt and pepper
Method
If you have extra stuffing, roll it into balls and add to the roast for the last 20 minutes of cooking. Serve with tzatziki for an extra zing of flavour.