Roast Chicken with Fennel, Lemon & Shallots

Recipe adapted from The Simple Things, April 2017, p. 56

Serves 4

300g fennel, thinly sliced
12 shallots quartered
1 lemon cut into halved slices
6 cloves of garlic, bashed
A few sprigs of fresh thyme
4 free range chicken thighs, skin on
Rapeseed oil

For the mustard mayo
4 heaped tbsp of mayonnaise
2 heaped tbsp mustard (dijon or wholegrain)
2 tsp honey

Preheat oven to 200ºC/Fan 180ºC. Place fennel, shallots, lemon, garlic & thyme in a large roasting tin, and put the chicken thighs on top. Season with salt & pepper and then drizzle everything generously with rapeseed oil.

Mix well to make sure the vegetables and chicken are evenly coated in the oil, then transfer everything to the oven to roast for 30 minutes.

For the sauce, mix together the mayonnaise, mustard and honey and set aside. Let the chicken rest for 5 mins out o the oven, then serve hot with the mayonnaise.

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