Chicken, Potato and Fennel Traybake
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Chicken, Potato and Fennel Traybake

Chicken, Potato and Fennel Traybake

Ingredients

Method

  • 30g butter
  • 3 tbsp olive oil
  • 10 peeled garlic cloves, bashed with a knife
  • 1 lemon, grated zest only
  • ½ lime, juice only
  • 8 chicken thighs, skin on
  • 1 fennel bulb, cut into wedges
  • 500g potatoes, thinly sliced into rounds
  • 3 tbsp heavy cream
  • 20g grated parmesan
  • Preheat the oven to 220C. Line a baking tray with paper, then add the butter, oil, garlic cloves, lemon zest, lime juice and chicken thighs to a large saucepan. Season well, warm through until the butter has melted, and mix together to coat. Add the chicken thighs to the tray and arrange the potato and fennel around them.
  • Pour the saucepan mixture over the chicken and vegetables, and mix to coat. Roast for 50 mins or until the chicken is cooked through. Drizzle with the cream and top with the parmesan, then stir well and serve immediately.
1 hr
4 serving

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