Pollo al Limone e Finocchio alla Siciliana (Lemon and Fennel Chicken)
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Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 fennel bulb, finely sliced
- 2 lemon
- 30 ml olive oil
- 4 garlic cloves
- 2 fresh rosemary sprigs
- 500 g baby new potatoes, halved
Nutrition (per serving)
- Calories
- 664 kcal
- Protein
- 47.3 g
- Carbohydrate
- 27.2 g
- of which sugars
- 7.4 g
- Fat
- 39 g
- of which saturates
- 10 g
- Fibre
- 8.4 g
- Salt
- 0.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the baby new potatoes and fennel with half the olive oil in a large roasting tray.
- 2
Slice one lemon. Season the chicken thighs and place skin-side up among the vegetables, with the garlic, rosemary and lemon slices tucked around.
- 3
Drizzle with the remaining olive oil and roast for 40-45 minutes until the chicken is cooked through with no pink remaining, the skin is golden and the vegetables are tender.
- 4
Cut the remaining lemon into wedges and rest the chicken for 5 minutes before serving with the wedges.
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