Waitrose and Partners
Chicken & fennel traybake

Chicken & fennel traybake

This is an easy one-pan crowd-pleaser; serve it with rice, bread or pasta to make it more substantial. It is best eaten straight from the oven so the peas stay vibrant and green. 

3 out of 5 stars(6) Rate this recipe
Gluten free
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr 5 mins
  • Total time1 hr 20 mins

Ingredients

  • 8 skin-on, bone-in chicken thighs (about 1kg)
  • ½ tsp fennel seeds, coarsely ground
  • ½ tsp freshly ground black pepper
  • 1½ tsp sea salt flakes
  • 1 bulb/s fennel (about 400g in total), thickly sliced
  • 1 leek, thickly sliced
  • 4 clove/s garlic, halved lengthways
  • 150ml white wine (or water)
  • 200g peas (fresh or frozen)

Method

  1. Preheat the oven to 220ºC, gas mark 7. Season the chicken thighs all over with the ground fennel seeds, black pepper and sea salt flakes, then arrange in 1 layer in a large, deep roasting tin, skin-side up. Roast for 30 minutes.

  2. Add the sliced fennel, leek and garlic halves to the tin and gently mix to coat the vegetables. Return to the oven for a further 15 minutes.

  3. Pour in the white wine (or water) and mix well, keeping the chicken skin-side up in 1 layer, then roast for another 10 minutes. Add the peas, mix again, then roast for a final 10 minutes before serving, ensuring the chicken has no pink meat and the juices run clear.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

54kJ/ 541kcals

Fat

31g

Saturated Fat

8.6g

Carbohydrates

9.8g

Sugars

5.1g

Fibre

6.9g

Protein

45g

Salt

2.2g

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