One tray herby chicken leeks, fennel & potatoes
A perfect quick, easy and very tasty chicken one tray. I typically make this midweek in the evening, but it also makes a perfect no-fuss Sunday lunch for those not wanting to spend hours in the kitchen!
You can add different vegetables but fennel is so tasty and goes brilliantly with chicken and herbs. All round comfort food.
Ingredients
Serves 4
Chicken thighs, skin and bone on (2 per person)
250g chestnut mushroom
3 leeks, sliced
1 or 2 fennel, cut in chunks
500g baby potatoes
Fresh thyme
Fresh rosemary
500ml chicken stock
3 cloves garlic, chopped
Olive oil
Salt and freshly ground black pepper
Method
Preheat oven to 190°C.
In a large baking pan or roasting tin add a good splash of olive oil.
Add the chopped leeks, fennel and mushrooms
Add a couple of sprigs of fresh rosemary
Add the baby potatoes
Top with the chicken thighs
Pour chicken stock all over
Sprinkle thyme and rosemary
Season all over with salt and black pepper
Slide in the oven for about 20 minutes or until chicken is cooked to your liking.
The Health Boost Tip
Leeks are a good vegetable to incorporate into your diet if you are working on improving your gut health.
Fennel is not used often in the UK but has many health benefits including good content in calcium, potassium, magnesium and dietary nitrates.
