Pollo ai semi di finocchio
Chicken with fennel seeds

An aromatic, original twist on a simple dish.


  • 1 medium, cleaned chicken (1.2 kg/2.5 lb approx)
  • 200g (7 oz) pancetta strips
  • 2 cloves chopped garlic
  • Plenty of chopped sage, parsley and rosemary
  • 1 teaspoon fennel seeds, ground
  • Olive oil
  • Salt and pepper


  1. Preheat your oven to 200°C/400°F
  2. Mix together the garlic, fresh herbs and fennel. Add salt and pepper.
  3. Stuff the chicken with this mixture and tie up.
  4. Cover the breast of the bird with pancetta to help it dry out less.
  5. Add salt and pepper to the outside of the chicken too, and a splash of olive oil.
  6. Roast in the preheated oven at 200°C/400°F for approximately an hour.

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