Leeks and fennel roasted chicken

Posted: March 10, 2012 by nietize in Chicken, Potatoes, Roast
Tags: , ,

From uktv.co.uk (Rachel Allen from Market Kitchen)
Serves 4

8 chicken thighs, with skin
1 large bulb fennel, sliced
12 cloves garlic, unpeeled
2 small leeks, cut into 2cm slices
16 small new potatoes, scrubbed clean
4 sprigs tarragon
75 ml olive oil


1. Heat the oven to 220C/fan 200C/gas6

2. Put the chicken, fennel, garlic, leeks, potatoes and tarragon in a large bowl.

3. Pour over the olive oil and toss everything together. If the ingredients are not thoroughly coated, add a splash more.

4. Transfer everything to a roasting tin and bake in the oven for about 25 minutes until the chicken is tender and the skin crisp.

Another one of those easy one-pot dishes. Although I made it 2 pots by boiling my potatoes first. In my experience, potatoes are never properly cooked within such times, and I have also increased the time in my oven to 40 minutes to be absolutely sure that the chicken is cooked.

The skin of the chicken thighs is to die for!

And when you add the chicken and vegetables, please season it with salt and black pepper to taste. The recipe omitted this step…


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