Roasted fennel and chicken tray bake
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Time to make:
1 hr 10 mins (Hands-on time: 10 mins, Cooking time: 60 mins)
$4.85 per serve
(at time of publication)
Full ingredients list:
4 small (about 200–250g each) sweet potatoes
1 teaspoon fennel seeds, crushed
2 teaspoons lemon zest
2 garlic cloves, crushed
400g skinless chicken thigh fillets
1 large fennel bulb, shredded (see tip)
3 teaspoons olive oil
1/2 cup reduced-salt, gluten-free chicken stock
1 cup cherry tomatoes, halved
2 cups baby spinach
2 cups steamed green beans, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Place crushed fennel seeds, lemon zest and garlic in a medium bowl. Add chicken and coat with mixture. Place shredded fennel on the base of a medium baking dish, drizzle with olive oil; top with chicken thighs and add stock. Bake for 1 hour, or until chicken is cooked and golden, and fennel is tender.
Step 2Meanwhile, line a large baking tray with baking paper. Scrub sweet potatoes and pat dry with a paper towel; prick all over with a fork. Place them on prepared tray and bake for 40–45 minutes, turning halfway through, or until soft when pierced with a skewer. Slice lengthways to serve.
Step 3Add halved cherry tomatoes to the chicken pan for the last 15 minutes of cooking time. Fold through the baby spinach.
Step 4Serve chicken and fennel with beans and baked sweet potato.
Trim stalks and base from fennel bulb. Use a mandolin to shred bulb into fine slices that will caramelise during cooking.
About this recipe
First published: May 2016