Roasted fennel and chicken tray bake

Serves: 4

Time to make: 1 hr 10 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 teaspoon fennel seeds, crushed
2 teaspoons zest of lemon
2 cloves garlic, crushed
400g skinless chicken thigh fillets
1 large fennel bulb, shredded (see tips)
½ cup reduced-salt chicken stock
4 kumarasweet-potatoX (about 200g each)
3 teaspoons olive oil
1 cup fresh cherry tomatoes, halved (or 400g can cherry tomatoes, drained)
2 cups baby spinach
2 cups steamed green beans, to serve

Instructions

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1 Preheat oven to 200°C. Place fennel seeds, zest and garlic in a bowl. Add chicken and coat with mixture. Place shredded fennel in a medium baking dish and drizzle with olive oil; top with chicken thighs and add stock. Bake for 1 hour, or until chicken is cooked and golden and fennel is tender.

2 Meanwhile line a large baking tray with baking paper. Scrub kumara and pat dry with a paper towel; prick all over with a fork. Place them on prepared tray and bake for 40—45 minutes, turning halfway through, or until soft when pierced with a skewer. Slice lengthways to serve.

3 Add cherry tomatoes to the chicken pan for the last 15 minutes of cooking time. Fold through the baby spinach.

4 Serve chicken and fennel with beans and baked kumara.

Variations

Make it gluten free: Check stock is gluten free.

HFG tip

Trim stalks and base from fennel bulb. Use a mandolin to shred bulb into fine slices that will caramelise during cooking.

Nutrition Info (per serve)

Calories 366 cal

Kilojoules 1530 kJ

Protein 25 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 40 g

Sugar 14 g

Dietary fibre 9 g

Sodium 270 mg

Calcium 110 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.