I was inspired to make this after seeing one of @nigellalawson ‘s amazing recipes on Instagram. She incorporates bitter orange and fennel seeds which sounds fantastic. My version adds lots of fresh fennel, lemon, garlic and onion and the jus at the bottom of the pan is delicious so make sure you use it all.
INGREDIENTS
8-10 Chicken Thighs - bone in skin on
400g baby new potatoes
2 Fennel bulbs each sliced into 8-10 wedges
1 small onion finely sliced
2 cloves garlic crushed
1/2 lemon
Dill to serve (optional)
METHOD
Place the potatoes into a large roasting tray. Drizzle with oil and season. Roast for 15 minutes at 210 degrees. Remove from the oven and place the fennel, onion and garlic into the pan, finishing with the chicken, skin side up. Squeeze with the lemon, season and roast for a further 35-45 minutes.
Remove from the oven and sprinkle with chopped dill.
