Roast Chicken Thighs with Fennel, Sausage & Apple

Ingredients

• 8 bone-in chicken thighs
• 4 pork sausages
• 2 fennel bulbs
• 2 eating apples
• 150 ml dry cider
• 1 tsp fennel seeds
• 2 tbsp olive oil
• 5 fresh thyme

Method

1. 1

   Preheat the oven to 200°C/180°C fan. Trim and slice the fennel into wedges, core and quarter the apples, and twist each sausage in half to make two small chipolatas.

2. 2

   Toss the fennel and apple in a large roasting tin with the olive oil, fennel seeds, and thyme. Season well.

3. 3

   Nestle the chicken thighs skin-side up and the sausage pieces among the fennel and apple.

4. 4

   Pour the cider around the base of the tin.

5. 5

   Roast for 50–55 minutes until the chicken skin is crispy and golden, the sausages are browned, and the fennel is caramelised and tender. Serve with creamy mashed potato.