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Citrusy chicken, fennel and potato tray bake

Golden, juicy chicken with sweet fennel and tender potatoes.
Bright citrus and garlic hug every bite, with creamy parmesan richness.
Roasted edges catch and caramelise for big flavour in one tray.

dinner ⏱ 65 min 740 kcal / portion 42.0 g carbs / portion (estimated) glutenmilk 🔗 Original source

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Citrusy chicken, fennel and potato tray bake
v1 · rb0e705f985 20260727Z1751 8 pieces chicken thigh 3 tbsp double cream 20 g parmesan cheese baking paper to taste 🔥 preheat the oven to 200°C fan line a large baking tray with baking paper 🍳 warm gently in a small saucepan until the butter has melted and set aside 🍽 place the chicken thighs onto the tray and arrange them so the fennel and potatoes fit 🍽 arrange the fennel wedges and potato rounds around the chicken 🌀 pour the butter-oil mixture over the chicken and vegetables and coat well 🔥 ⏱ 50-55 min roast until the chicken is well browned and the potatoes and fennel are starting to catch at the edges, basting once or twice 🍽 drizzle over the double cream 🔪 grate parmesan over the tray and serve with more alongside Citrusy Chicken 🥘 30 g butter 3 tbsp olive oil 10 pieces garlic 3 tbsp citrus and spice blend 1 tbsp lime juice salt to taste black pepper to taste 375 g fennel bulb 500 g red lady potato fennel bulb, red lady potato double cream parmesan cheese
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Preparation steps

  1. preheat the oven to 200°C fan
  2. line a large baking tray with baking paper
  3. warm gently in a small saucepan until the butter has melted and set aside
  4. place the chicken thighs onto the tray and arrange them so the fennel and potatoes fit
  5. arrange the fennel wedges and potato rounds around the chicken
  6. pour the butter-oil mixture over the chicken and vegetables and coat well
  7. roast for 50-55 min until the chicken is well browned and the potatoes and fennel are starting to catch at the edges, basting once or twice
  8. drizzle over the double cream
  9. grate parmesan over the tray and serve with more alongside

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