Chicken and fennel tray bake

Name: Chicken and fennel tray bake
Prep time: 15 min
Total time: 65 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 sachet saffron; ½ tsp fennel seeds; 2 pinches cayenne pepper; 1 ¼ tsp salt; 500 g new potatoes; 4 chicken thighs; 2 fennel; 1 tbsp oil

main dish Baking piquant Spring

Total: 1 hr 5 min. | Active: 15 min.

lactose-free, gluten-free

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Ingredients

for 4 people

Chicken
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

Fennel
2	fennel, cut lengthwise into approx. 2 cm thick sliced
1 tbsp	oil
¼ tsp	salt

How it's done

Chicken

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.

Fennel

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

Bake

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

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