Name: Baked fennel and rosemary chicken
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 2 baby bulbs fennel, quartered; 1 red capsicum, seeded, thickly sliced; 1 tablespoon olive oil; 2 sprigs rosemary; 2 roma tomatoes, halved; 2 tablespoon balsamic vinegar; 1.6 kilogram whole chicken, cut into 8 pieces; 2 teaspoon fennel seeds; 1 teaspoon paprika; mash, salad, crusty bread, to serve

Baked fennel and rosemary chicken

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Serves 4

Prep

20M

Cook

50M

Total

1H 10M

Ingredients

2 baby bulbs fennel, quartered

1 red capsicum, seeded, thickly sliced

1 tablespoon olive oil

2 sprigs rosemary

2 roma tomatoes, halved

2 tablespoon balsamic vinegar

1.6 kilogram whole chicken, cut into 8 pieces

2 teaspoon fennel seeds

1 teaspoon paprika

mash, salad, crusty bread, to serve

Method

1.Preheat oven to 220°C.

2.In large baking dish, arrange fennel and capsicum; drizzle with oil and sprinkle with rosemary leaves. Season to taste. Bake 10 minutes.

3.Add tomatoes and vinegar. Place chicken on top, skin-side up. Sprinkle with seeds and paprika.

4.Reduce oven to 200°C. Bake 35-40 minutes or until chicken is cooked through, basting with pan juices halfway through.

5.Serve chicken and vegetables with pan juices. Accompany with mash and salad.

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Ingredients

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