Roasting Tin Chicken Fennel at Joanne Hugh blog

Roasting Tin Chicken Fennel. The chicken thighs are roasted with fennel, white wine, citrus and dijon. Slice the fennel bulbs into wedges and add them, along with the olives. As it cooks, the fennel is impregnated with the wine and chicken fat until it becomes meaty and sweet and sour. Add the garlic, thyme, 1 tablespoon sea salt and 2 teaspoons ground black. Put into the oven and switch it on to 200c. Tip the blanched fennel and all the prepared vegetables into a large roasting tin. Drizzle with the oil and season well. Preheat the oven to 200°c/fan180°c/gas 6. Either way, put the chicken and all the marinade ingredients into a roasting tin. Place fennel wedges, potatoes, carrots, shallots, and lemon and orange slices in a large heavy roasting pan. Overlap pieces if necessary but use whole. Heat oven to 450 degrees. Add the chicken and all the marinade and toss. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Oil over, season with salt and pepper, and toss well to coat.

Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole. Place fennel wedges, potatoes, carrots, shallots, and lemon and orange slices in a large heavy roasting pan. Tip the blanched fennel and all the prepared vegetables into a large roasting tin. Heat oven to 450 degrees. The chicken thighs are roasted with fennel, white wine, citrus and dijon. Either way, put the chicken and all the marinade ingredients into a roasting tin. Add the chicken and all the marinade and toss. Preheat the oven to 200°c/fan180°c/gas 6. Put into the oven and switch it on to 200c.

Roast Chicken & Fennel LeeAnne Wann Health

Roasting Tin Chicken Fennel Drizzle with the oil and season well. The chicken thighs are roasted with fennel, white wine, citrus and dijon. Tip the blanched fennel and all the prepared vegetables into a large roasting tin. Place fennel wedges, potatoes, carrots, shallots, and lemon and orange slices in a large heavy roasting pan. Drizzle bottom of shallow roasting pan or baking sheet with about half the olive oil and cover it with a layer of the fennel. Overlap pieces if necessary but use whole. Add the garlic, thyme, 1 tablespoon sea salt and 2 teaspoons ground black. Either way, put the chicken and all the marinade ingredients into a roasting tin. Oil over, season with salt and pepper, and toss well to coat. Slice the fennel bulbs into wedges and add them, along with the olives. Heat oven to 450 degrees. As it cooks, the fennel is impregnated with the wine and chicken fat until it becomes meaty and sweet and sour. Put into the oven and switch it on to 200c. Preheat the oven to 200°c/fan180°c/gas 6. Add the chicken and all the marinade and toss. Drizzle with the oil and season well.