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Italian chicken, fennel and garlic traybake
Serves: 4
Prep time: 35 minsTotal time: 
Recipe photograph by Ant Duncan
Italian chicken, fennel and garlic traybake
Chicken legs are ideal for this all-in-one traybake as the potatoes and fennel soak up all their flavoursome juices
Serves: 4
Prep time: 35 minsTotal time:
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Nutritional information (per serving)
Calories
434Kcal
Fat
14gr
Saturates
3gr
Carbs
33gr
Sugars
5gr
Fibre
8gr
Protein
39gr
Salt
0.4gr
Theo Randall
Italophile Theo Randall runs his acclaimed restaurant at the InterContinental, having previously earned a Michelin star at The River Café. Theo takes an unfussy approach to delicious Italian food in his best-selling book, Pasta.
See more of Theo Randall’s recipes
Theo Randall
Italophile Theo Randall runs his acclaimed restaurant at the InterContinental, having previously earned a Michelin star at The River Café. Theo takes an unfussy approach to delicious Italian food in his best-selling book, Pasta.
See more of Theo Randall’s recipes
Ingredients
- 3 fennel bulbs
- 600g Charlotte potatoes, peeled and cut into 5mm slices
- 1 head of garlic, separated into unpeeled cloves
- 3 tbsp extra-virgin olive oil
- 4 large chicken legs
- 200g Pomodorino or baby plum tomatoes, halved
- 2 tbsp picked thyme leaves
Step by step
- Preheat oven to 200°C, 180°C fan, gas 6. Trim the fennel bulbs, reserving the fronds to garnish. Cut each in half vertically and then each half into 4 wedges. Cook in boiling, salted water for about 5 minutes until tender. Remove from the pan with a slotted spoon and put to one side in a large bowl. Keep the water in the pan boiling.
- Add the sliced potatoes and unpeeled garlic cloves to the boiling water and cook for about 8 minutes until tender. Drain and add to the bowl of fennel with 2 tablespoons of oil. Season and spread out in a large, shallow roasting tin. Roast for 15 minutes or so while you brown the chicken.
- Heat a large frying pan over a medium heat and add 1 tablespoon of the olive oil. Season the chicken legs with salt and freshly ground black pepper, then place them skin-side down in the pan. Cook for about 5 minutes until they are browned. Turn the chicken legs over and cook for another 3 minutes. Add the tomatoes and thyme to the pan and cook for a minute or two.
- Mix the tomatoes with the potatoes and fennel in the roasting tin and place the browned chicken on top. Add 2 tablespoons of water to the frying pan and stir to release any caramelised bits, then drizzle the pan juices all over the chicken and veg.
- Put the roasting tin back in the oven and cook for about 30 minutes or until the chicken is thoroughly cooked and the skin is crisp. Serve scattered with the fennel fronds, squeezing the soft garlic from the skins as you eat.