- dinner
- chicken
- roast
- one-pan
- lemon
Lemon-Herb Roasted Chicken with Fennel Potatoes
Crisp chicken thighs roast with fennel, potatoes and lemon for a bright, herby one-pan dinner.
Ingredients
- 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
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.