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Lemon-Herb Roasted Chicken with Fennel Potatoes

Name: Lemon-Herb Roasted Chicken with Fennel Potatoes
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Ingredients: 6 Bone-in, skin-on chicken thighs; 600 g Baby potatoes; 2 Fennel bulbs; Reserved fennel fronds; 1 Unwaxed lemon; 4 clove Garlic cloves, finely grated; 3 tbsp Extra-virgin olive oil; 1 tbsp Dijon mustard; 2 tsp Dried oregano; 1 tsp Fresh thyme leaves; 1.5 tsp Fine sea salt; 0.5 tsp Freshly ground black pepper; 150 ml Dry white wine or chicken stock; 2 tbsp Chopped flat-leaf parsley

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Lemon-Herb Roasted Chicken with Fennel Potatoes cover

Crisp chicken thighs roast with fennel, potatoes and lemon for a bright, herby one-pan dinner.

Prep

20 min

Cook

50 min

Serves

Level

Easy

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Ingredients

14 items

Bone-in, skin-on chicken thighs6

Baby potatoes600 g

Fennel bulbs2

Reserved fennel fronds

Unwaxed lemon1

Garlic cloves, finely grated4 clove

Extra-virgin olive oil3 tbsp

Dijon mustard1 tbsp

Dried oregano2 tsp

Fresh thyme leaves1 tsp

Fine sea salt1.5 tsp

Freshly ground black pepper0.5 tsp

Dry white wine or chicken stock150 ml

Chopped flat-leaf parsley2 tbsp

Method

6 steps

Heat the oven to 220°C conventional / 200°C fan. Pat the chicken dry. Zest half the lemon, then cut the whole lemon into thick rounds.

Mix the garlic, olive oil, mustard, oregano, thyme, lemon zest, salt and pepper. Rub two-thirds of the mixture over the chicken, working a little beneath the skin.

Toss the potatoes and fennel with the remaining seasoning in a large roasting tin. Pour in the wine or stock and arrange the chicken skin-side up on top. Tuck the lemon rounds around the vegetables.

Roast for 25 minutes. Turn the potatoes and fennel without disturbing the chicken skin, then roast for 20 to 25 minutes more, until the chicken is deeply golden and reaches 74°C at the thickest part.

Rest for 8 minutes. If the pan juices seem thin, move the chicken to a plate and return the tin to the oven for 5 minutes.

Finish with the parsley and the reserved fennel fronds. Spoon the lemony pan juices over each serving.