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Ingredients
Method
- 4 chicken breasts, skin and bones removed
- 300g small potatoes, cut into chunks
- 1 onion, cut into wedges
- 2 carrots, quartered lengthways
- 5 crushed garlic cloves
- 3 bay leaves
- 1 lemon, cut into wedges
- 1 tsp fennel seeds
- Preheat the oven to 220C. Place the chicken in a baking dish and add all the vegetables - including the garlic - and place them around and under the chicken. Add the bay leaves, give the lemon wedges a good squeeze over the meat and tuck them in with the rest. Sprinkle with fennel seeds, season liberally and drizzle with oil.
- Place the dish in the oven and bake for 25 mins. After about 15 mins, give the vegetables a stir, then return to the oven for the rest of the cooking time. Serve with salad or chips.
25 mins
4 serving
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