I’m basing this recipe on plump chicken breasts as they won’t deposit chicken fat amongst the vegetables but will instead roast to golden along with the rest. Also an easy one to divide between eagerly awaited plates.

Ingredients - serves 4

4 chicken breasts
6 medium potatoes
4 cloves garlic
1 large onion
2 fennel bulbs
grated zest & juice of 1 lemon
125ml olive oil
125ml white wine
handful of large green olives
salt, pepper

2 sprigs fresh tarragon

Method

1 Pre heat the oven to 220°C
Peel the potatoes, cut into wedges and par boil for 10 minutes. Drain and spread across a roasting dish - rough the potatoes up with a fork to encourage them to absorb more oil and hence become more crisp and golden during roasting. pour over the olive oil, season with salt and transfer to the oven.

2 Brush the chicken breasts with olive oil and season with salt and pepper, set aside.Trim the fennel and halve before slicing into wedges. Peel the onion, halve and slice into wedges.

3 After 15 minutes take out the potatoes and add fennel, onion, garlic, lemon zest and 1 sprig of tarragon to the pan. Season lightly. Sit the chicken breasts skin side up over the vegetables, pour over the lemon juice and white wine and return to the oven for 15 minutes. Finally add the green olives (large specimens that have been marinated with lemon and garlic are best) to the dish and cook for a further 5-10 minutes or until the breasts are cooked through and crisp skinned. Divide between 4 warmed plates and scatter with the remainder of the tarragon, roughly torn.