This recipe first appeared in Woman’s Day .
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Ingredients
2 baby fennel bulbs, 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 to serve
Method
1. Preheat oven to very hot, 220°C.
2. Arrange fennel and capsicum in a large baking dish. Drizzle with oil and sprinkle with rosemary leaves. Season. Bake for 10 minutes.
3. Add tomatoes and vinegar. Place chicken on top, skin-side up. Sprinkle with seeds and paprika.
4. Reduce oven to hot, 200°C. Bake for 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.
Serve with crusty bread to mop up the delicious pan juices.
Note
Woman's Weekly Food
From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.
Recipe By:
Woman's Day (NZ edition)