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Photo of Fennel and lemon salt-rubbed chicken by WW

Fennel and lemon salt-rubbed chicken

Total Time
1 hr 30 min
15 min
1 hr 15 min
This zesty chicken recipe will feed an army – if you've got a smaller group, you can halve the recipe or make a big batch and enjoy the leftovers for lunch



1 tbs

Fresh thyme

2 tsp

Fresh lemon rind

1 tsp

Fennel seeds

1 tbs

Whole chicken

1080 g, (buy 2x1.4kg)

Red onion

1 medium, finely chopped


2 clove(s), crushed

Fresh sage

5 g, (2 fresh leaves), chopped

Green grapes

100 g, finely chopped

Dried breadcrumbs

1½ cup(s), (175g)


2 medium, lightly beaten

Oil spray

1 x 3 second spray(s)

Wholemeal bread roll

1 small


30 g


  1. Preheat oven to 200°C or 180°C fan-forced. Place a wire rack on a shallow baking tray. Place salt, thyme, rind and half the fennel seeds in a mortar and pound with a pestle until lightly crushed. Lightly spray chickens with oil, then sprinkle evenly with lemon salt mixture. Place chickens on rack in tray and bake for 1 hour 15 minutes or until skin is golden and juices run clear when thigh is pierced with a skewer.
  2. Meanwhile, line a baking tray with baking paper. Melt canola spread in a large frying pan over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and remaining fennel seeds and cook for 1 minute. Add sage and grapes and cook, stirring, for 2 minutes. Remove pan from heat and stir in breadcrumbs. Transfer mixture to a bowl and cool completely. Add eggs, stirring to combine. Roll stuffing mixture into 8 equal balls. Place on prepared tray, lightly spray with oil and bake for 45 minutes.
  3. Cut each chicken into four pieces and serve with grape stuffing.


SERVING SUGGESTION: Steamed snow peas and broccoli.TIP: To make fresh breadcrumbs finely process stale, crustless bread.