Roast chicken with fennel olives
Ingredients
- 6 tbsp olive oil
- 2 large fennel bulbs cut into thin wedges
- 4 large garlic cloves peeled and bashed
- 1 ½kg whole chicken
- 1 lemon halved
- ½ small bunch of thyme
- 2 x 400g cans chopped tomatoes
- 100g pitted black olives
- 250g quick-cook polenta
- 70g grated parmesan
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