Chicken and fennel tray bake

Chicken and fennel tray bake

Total: 1 hr 5 min. | Active: 15 min.
lactose-free, gluten-free
Nutritional value / person: 197 kcal
, Fat: 8 g
, Carbohydrate: 23 g
, Protein: 4 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 tbsp olive oil
1 sachet saffron
½ tsp fennel seeds
2 pinches cayenne pepper
1 tsp salt
500 g new potatoes
4 chicken thighs


2 fennel, cut lengthwise into approx. 2 cm thick sliced
1 tbsp oil
¼ tsp salt
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How it's done

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In a bowl, mix the oil with all the other ingredients up to and including the salt. Brush the chicken legs with the marinade, place on a baking tray lined with baking paper. Add the potatoes to the remainder of the marinade, mix, transfer to the baking tray.


Brush the fennel with oil, season with salt, spread on the tray.


Approx. 50 mins. in the centre of an oven preheated to 220 °C.

Good to know
Serve with: Herb quark

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