Citrusy chicken, fennel and potato tray bake
Who doesn’t love a tray bake? Everything combined in one tray for a hands-off easy mid week dinner. All that’s needed is a bright green salad and some crusty bread to mop up all the juices!
Prep
10 min
Cook
55 min
Serving size
4 people
Ingredients
30g unsalted butter
3 tbsp olive oil
10 garlic cloves, peeled and smashed with the back of a knife
3 tbsp Ottolenghi citrus and spice blend
1 tbsp lime juice
8 skin-on, bone-in, chicken thighs (1.4kg)
1 large fennel bulb, halved and each half cut into 4 wedges (375g)
500g red lady potatoes, skin-on, thinly sliced into 0.3cm rounds
3 tbsp double cream
20g piece of parmesan cheese
Salt and freshly ground black pepper
Method
1. Preheat the oven to 200c fan and line a large baking tray with baking paper.
2. Place the first five ingredients in a small saucepan, along with 1 teaspoon of salt and a good grind of black pepper and mix. Warm gently on a low heat until the butter has melted and set aside.
3. Place the chicken thighs onto the tray and arrange the fennel and potatoes around to fit - it’s ok for some of the potatoes to overlap each other (they will shrink as they cook). Pour over the butter/oil mixture and use your hands to give everything a good coating. Roast for 50-55 minutes until the chicken is well browned and the potatoes and fennel are starting to catch around the edges, using the juices to baste everything once or twice during cooking.
4. Remove from the oven and drizzle over the cream, followed by a good grating of parmesan. Serve with more of the parmesan alongside.