Recipe by Jodie SmithCitrusy chicken, fennel and potato traybake
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!
Method
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Preheat the oven to 200c fan and line a large baking tray with baking paper.
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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.
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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.
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Remove from the oven and drizzle over the cream, followed by a good grating of parmesan. Serve with more of the parmesan alongside.
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