Leek and fennel roast chicken

Rachel Allen's baked chicken dish makes the perfect simple supper
By Rachel Allen
Leek and fennel roast chicken
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 8 chicken thighs, with skin
  • 1 large bulb fennel, sliced
  • 12 cloves garlic, unpeeled
  • 2 small leeks, cut into 2cm slices
  • 16 small new potatoes, scrubbed clean
  • 4 sprigs tarragon
  • 75 ml olive oil

Method

1. Heat the oven to 220C/fan 200C/gas6

2. Put the chicken, fennel, garlic, leeks, potatoes and tarragon in a large bowl.

3. Pour over the olive oil and toss everything together. If the ingredients are not thoroughly coated, add a splash more.

4. Transfer everything to a roasting tin and bake in the oven for about 25 minutes until the chicken is tender and the skin crisp.

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