8 small (110g each) skinless chicken thigh cutlets, bone-in
1 tablespoon olive oil
2 teaspoons fennel seeds, lightly crushed
2 teaspoons ground coriander
2 teaspoons fresh thyme leaves
2 garlic cloves, crushed
1/3 cup chopped flat-leaf parsley
500g baby potatoes, halved
2 small fennel bulbs, cut into thin wedges
12 eschalots, peeled
2 bunches broccolini, chopped
Step 1Preheat oven to 200°C. Place chicken in a large bowl. Drizzle with half the oil. Add the fennel seeds, coriander, thyme, garlic and half the parsley. Toss to coat.
Step 2Place baby potatoes, fennel, eschalots and remaining oil in a large baking dish. Toss well to coat. Add the chicken. Bake for 45 minutes, or until the chicken is cooked through and vegetables are just tender.
Step 3Meanwhile, steam broccolini for 2 minutes, or until just tender. Serve the roast chicken with vegetables. Scatter with remaining parsley and serve.
Get a head start on meal prep — marinated, uncooked chicken is suitable to freeze.
