Baked Chicken with Fennel and Potatoes

Name: Baked Chicken with Fennel and Potatoes
Yield: Serves 2
Ingredients: 14 black olives, pitted; juice of ½ lemon; 1 tbsp olive oil; 2 garlic cloves, crushed; 1 large fennel bulb, cut into; 6 wedges, with the core intact to hold it together; 400 g new potatoes, scrubbed and cut into halves, or quarters if large; 2 chicken legs; salt and black pepper

Preparation info

Serves
2

Difficulty
Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Oven bakes make for easy meals which can easily be scaled up or bulked out to feed more people. This one is good with a side dish of wilted spinach, spring or summer greens.

Ingredients

1 large fennel bulb, cut into
6 wedges, with the core intact to hold it together
400 g new pot

Stew
Main course
July
Summer
August
September
Gluten-free

Method

Heat the oven to 190°C/Gas 5.

Cook the fennel in a large pan of boiling water for a couple of minutes. Add the potatoes to the same pan and cook for a further 6 minutes. Drain.

Put the fennel and potatoes in a baking dish with the chicken and olives.

In a small