Chicken, potato & fennel traybake
Roasting everything together might be a great way of saving energy and making washing up easier, but better still, it means that all the flavours get to mingle in the tray. The potatoes soak in the juices from the fennel, lemon and chicken – irresistible.
- CourseMain meal
- Prepare10 mins
- Cook55 mins
- Total time1 hr 5 mins
- 2 bulb/s fennel
- 800g Red King Edward Potatoes, skins left on, cut into 2cm chunks
- 1 unwaxed lemon, finely grated zest and juice
- 1 bulb/s garlic, halved across the middle
- 3 tbsp olive oil
- 1kg pack Essential British Chicken Thighs
Preheat the oven to 200ºC, gas mark 6. Trim away and reserve any leafy fennel fronds and thin stalks. Cut the thicker stalks into rounds and the bulb into thick slices, then place in a large roasting tin with the potato chunks.
Pare the zest from the lemon and set aside. Cut the lemon in ½ and squeeze the juice over the tray of vegetables. Drop the lemon halves and the garlic bulb into the tray, then drizzle with 2 tbsp oil and season well. Give everything a good toss in the tray, then arrange in a single layer and roast for 15 minutes.
Season the chicken on both sides and add to the roasting tin, skin-side up. Drizzle with the remaining 1 tbsp oil and roast for 20 minutes.
Finely chop the reserved fennel fronds and stalks. Once the chicken has been cooking for 20 minutes, scatter them over the roasting tin with the lemon zest and give the vegetables a stir. Return to the oven for 15-20 minutes more, until the chicken is throughly cooked, there is no pink meat and the skin is golden and crispy. Serve with seasonal greens, if liked.
Typical values per serving when made using specific products in recipe