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Baked fennel and rosemary chicken

This baked fennel and rosemary chicken recipe is the perfect family meal on chilly nights. Serve with creamy potato or parsnip mash and a fresh green salad for a filling dinner
Baked fennel and rosemary chicken
4
20M
50M
1H 10M

This recipe first appeared in Woman’s Day.

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Ingredients

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

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