Melanie Johnson's Spatchcocked Chicken with Creamy Fennel Sauce Steals the Summer Spotlight

Melanie Johnson's Spatchcocked Chicken with Creamy Fennel Sauce Steals the Summer Spotlight

William Johnston
William Johnston•
• 1 Min.
A white plate with a golden-brown, crispy chicken drumstick covered in a savory herb and spice sauce.

Melanie Johnson's Spatchcocked Chicken with Creamy Fennel Sauce Steals the Summer Spotlight

Kitchen garden cook Melanie Johnson has shared a summer recipe featuring spatchcocked chicken with a creamy fennel and lemon sauce. The dish highlights fennel, a seasonal favourite in both gardens and kitchens. Sophie Grigson recently included it among her eight top lifetime recipes. The recipe starts with a spatchcocked chicken, seasoned simply with salt and pepper. A mix of garlic, butter, herbs, and lemon juice is then rubbed over the meat for extra flavour.

The chicken roasts in the oven at 180°C fan (200°C/400°F/gas mark 6) for 45 to 55 minutes. Once cooked, it’s served hot with fat chips and a creamy fennel and lemon sauce. Chive flowers add a delicate garnish to finish the dish.

This summer dish brings together garden-fresh fennel and bold flavours. The roasted chicken, paired with rich chips and a tangy sauce, makes for a hearty meal. Grigson’s endorsement adds to its appeal as a standout recipe.

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