Waitrose and Partners
Chicken & fennel traybake

Chicken & fennel traybake

Classic French flavours made simple. If you want to make it more substantial, mash or rice are top of the list for soaking up the pan juices. 

4 out of 5 stars(17) Rate this recipe
Gluten free
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr 5 mins
  • Total time1 hr 20 mins

Ingredients

  • 8 skin-on, bone-in chicken thighs
  • ½ tsp fennel seeds, coarsely ground
  • ½ tsp freshly ground black pepper
  • 1½ tsp sea salt flakes
  • 2 bulb/s fennel, thickly sliced
  • 1 leek, thickly sliced
  • 4 clove/s garlic, halved lengthways
  • 150ml white wine (or water)
  • 200g frozen peas

Method

  1. Preheat the oven to 220ºC, gas mark 7. Season the chicken thighs all over with the fennel seeds, black pepper and sea salt, then arrange in 1 layer, skin-side up, in a large, deep roasting tin and roast for 30 minutes.

  2. Trim, then thickly slice the fennel. Add to the tin with the leek and garlic and gently mix to coat in the roasting juices. Return to the oven for 15 minutes more.

  3. Pour in the wine or water and mix well, keeping the chicken skin-side up in 1 layer, then roast for 10 minutes more.

  4. Stir in the peas, then roast for a final 10 minutes until the chicken is thoroughly cooked, has no pink meat and the juices run clear. Serve immediately, so the peas keep their vibrant colour.

Cook’s tip

Slice the veggies the night before. Layer them in a tub – fennel first, tossed in a dash of lemon juice to stop it browning, then the leeks and garlic. Seal and chill

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,112kJ/ 507kcals

Fat

28.3g

Saturated Fat

7.9g

Carbohydrates

9.2g

Sugars

5.9g

Fibre

8g

Protein

43g

Salt

2.3g

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