Monica Galetti's lemon chicken with fennel recipe
This is such an easy meal and you can substitute the veg for whatever you have, i.e. shredded cabbage in place of fennel. Leftovers can be made into a chicken bake too. No fuss, just let the oven do its thing.
Ingredients
- 2 chicken legs/thighs
- 4 tbsp lemon and lime marmalade
- 2 small preserved lemons
- 3 pinches thyme leaves
- 10 small new potatoes
- 3 fennel bulbs
- 2 chicken legs/thighs
- 4 tbsp lemon and lime marmalade
- 2 small preserved lemons
- 3 pinches thyme leaves
- 10 small new potatoes
- 3 fennel bulbs
- 2 chicken legs/thighs
- 4 tbsp lemon and lime marmalade
- 2 small preserved lemons
- 3 pinches thyme leaves
- 10 small new potatoes
- 3 fennel bulbs
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 2
Step-by-step
- Preheat the oven to 180C.
- Season the chicken with the salt and pepper then rub liberally with the marmalade and set aside for 10 minutes.
- Cut the fennel in half then slice roughly, then sprinkle into the base of a deep roasting tray.
- Remove seeds from preserved lemons and roughly chop then sprinkle over the fennel. Scatter the thyme leaves and the baby potatoes on top.
- Season with the salt and pepper and then place the chicken pieces on top skin side up. Place in oven and cook for about 1hr.
- Let rest 5 minutes before serving.
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