• 900g Sadia Whole Chicken Breasts, thawed
  • 1 teaspoon Fennel seeds
  • 2 Garlic cloves, crushed
  • ½ teaspoon Sea salt
  • 1 tablespoon Olive oil
  • 2 Potatoes, thinly sliced
  • 1 Small fennel bowl, thinly sliced
  • 2 Stems rosemary
  • 1 Half lemon
  • to season Sea salt and freshly ground black pepper
  • 1 cup Chicken stock



Preheat the oven to 190°C and lightly oil an ovenproof lidded casserole. Mix together the fennel seeds, garlic, sea salt and oil. Dry the Sadia Whole Chicken Breasts well with kitchen paper towel and rub the oil mixture all over the breasts.


Lay the potato slices on the bottom of the casserole and then top with the sliced fennel. Place the chicken breast on top of this, skin side up and sprinkle the rosemary and squeeze half lemon over it. Pour the stock around the chicken, put the lid on and place the casserole in the oven for 30 minutes removing occasionally to baste with the cooking juices.


Remove the lid and bake for an additional 20 minutes, until the chicken is cooked and the stock is absorbed.


Remove the casserole from the oven and replace the lid. Allow the chicken to rest for 10 minutes, then remove from the casserole and serve.

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