This recipe is very simple, healthy and delicious. Perfect for spring.

Serves 4

1.5-2kg whole organic chicken
80ml light soy sauce
50ml olive oil
2 bulbs local spring garlic
½ bunch marjoram
½ bunch lemon thyme
1 whole lemon
1 small bulb fennel
Sea salt

Remove the wishbone from the chicken.
Cut the undercarriage of the chicken with a sharp knife and flatten the chicken.
Place on a tray and drizzle with the soy and olive oil. Smash the garlic, tear the marjoram and thyme in your hands and massage all over and into the chicken.
Finely slice the lemon and spread over the chicken, cover securely with cling wrap and refrigerate for at least 2-4 hours or overnight if time allows.

Preheat your oven to 190°c.

Choose an oven proof casserole dish, that will comfortably house the chicken with a tight fitting lid.
Roughly chop the fennel and place in the bottom of your casserole dish, put the chicken on top with the lemon and pour over any excess marinade.
Place in the pre-heated oven for 30 minutes and then turn the heat down to 160°c.
Cook for a further 60-90 minutes until just cooked, remove from the oven and allow to rest for 15 minutes with the lid on.
Carve and serve warm with a spring salad, new season potatoes and broccoli with toasted almonds.

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