Nina

 


Roast Chicken – one tray bake

28th July 2017

These are some of my favourite flavours to add to this easy to prepare roast chicken and after 50 mins to an 1 hour you are left with a delicious, sticky mess that is the perfect dinner with brown rice and salad.  There is something amazing that happens when you combine fennel, red onions and garlic together with a little white wine and it also makes for a wonderful dish to bring to a summer picnic.  I used a mandoline to quickly slice the veg super thin and it also means that they caramelise more when roasting.

GF/DF

Serves 4

Ingredients:

1.2kg chicken thighs and legs

2 fennel bulbs, thinly sliced

2 red onions, thinly sliced

3 lemons, 2 thinly sliced into 1/2cm slices

8 garlic cloves, diced

2 tsp dried oregano

2 tsp caraway seeds

2 tsp cumin powder

6 tbsp extra virgin olive oil

1 glass white wine

sea salt and black pepper

Preheat the oven to 190 degrees and line a baking tray with baking parchment.

Drizzle half the olive oil into the tray and spread the oil so that it is evenly coated.   Add the chicken, fennel, onions, the two sliced lemons, diced garlic, oregano, caraway seeds, cumin powder, salt, pepper and the last of the olive oil.  Mix this all together and use hands to rub all the spices into the chicken.  You can leave this overnight in the fridge to develop the flavours more.  When you are ready to for roasting make sure all chicken pieces are facing skin-side down and place the tray into the middle of the preheated oven.  Leave this to roast for 30 minutes before removing and pouring over the white wine.  Mix everything around the pan and turn the chicken facing skin-side up.  Roast for another 25-30 minutes until the skins have crisped up everything looks golden and caramelised.  Add the lemon’s zest from the last lemon to the chicken and squeeze over the juice.

Eat straight away!



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