All-in-one roast chicken with aioli

By Chef: Alison Yetman
Featured on Homemade
Roast chicken, potatoes and fennel all in one pot: what could be easier? And you can make the aioli the day before. By Alison Yetman for Sainsbury's magazine
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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

12.0 shallots, peeled

500.0 g small waxy potatoes, cut in half lengthways

2.0 small fennel bulbs, trimmed and cut into wedges

4.0 tbsp olive oil

5.0 fat garlic cloves

4.0 sprigs of rosemary or a small bunch of sage or thyme, or use a mixture of these

1.0 x 1.5kg chicken

sea salt

75.0 ml olive oil

75.0 ml sunflower oil

1.0 large free-range egg yolk

1.0 small garlic clove, crushed

a squeeze of lemon juice

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