Roasted chicken with slow cooked fennel & pancetta beans

Who said roasted chicken needs to be boring? Give this classic crowd-pleaser a twist by serving it with fennel & pancetta beans. 

  • 1 hr 30 mins
  • Serves 6
  • Beginner


olive oil, salt & pepper to season
1 large free range chicken
125g  Yeo Valley Organic Salted Butter
70 – 80g pancetta
1 small leek
1 tsp fennel seeds
2 cloves garlic
2 tins of butter beans
15g basil


1. Drizzle some olive oil, salt & pepper over your chicken.
2. Add some dollops of Yeo Valley Organic Butter all over the skin for extra delicious crispy skin!
3. Pop in the oven on 180° for 1-1.5hr depending on the size of your chicken.
4. Meanwhile, put a large pan on the hob on a low heat, add a glug of oil and slowly cook the pancetta.
5. Add your fennel seeds & garlic cloves & cook for 3 minutes stirring all the time to make sure your garlic doesn’t burn.
6. Add the butter beans along with their liquid & 125g Yeo Valley Organic Butter. Cook for 15 minutes until creamy.
7. Once your chicken is cooked & has rested, plate up the beans on a nice platter followed by the chicken & some greens.

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