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Chicken, fennel & orange traybake
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3 large oranges
3 tbsp wholegrain mustard
1 tbsp extra virgin olive oil
8 free range chicken thighs, skin removed
2 fennel bulbs
15g olives salted à la Grecque, pitted and roughly chopped
8 sprigs thyme, leaves only
10g toasted flaked almonds
1. Preheat the oven to 190ºC, gas mark 5. Finely grate the zest of 2 oranges, add the juice of 2½ oranges, the mustard and oil. Add the chicken, mix and marinate in the fridge.
2. Halve the fennel bulbs, discard the core, then slice into wedges, about 1cm thick and place in a large, deep baking tray. Pour over the marinade and chicken. Slice the remaining orange into segments 0.5cm thick, then place on top of the chicken. Sprinkle over the olives and thyme, and season.
3. Roast for 30-35 minutes until the chicken is cooked through, there is no pink meat, the juices run clear and the fennel is soft. Remove the chicken, fennel, olives and orange from the tray with a slotted spoon and set aside. Boil the cooking juices in the tray, stirring for 3-4 minutes until thickened. Pour over the chicken and sprinkle with the almonds. Serve immediately with vegetables and couscous, if liked.
Typical values per serving:
1 of your 5 a day; source of fibre.
This recipe was first published in November 2019.