Roasted fennel and chicken tray bake

Instructions

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.