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
Nutrition (per serving)
- Calories
- 774 kcal
- Protein
- 52.5 g
- Carbohydrate
- 20.9 g
- of which sugars
- 14.3 g
- Fat
- 51 g
- of which saturates
- 14.4 g
- Fibre
- 6.8 g
- Salt
- 1.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
Toss the fennel and apple in a large roasting tin with the olive oil, fennel seeds, and thyme. Season well.
- 3
Nestle the chicken thighs skin-side up and the sausage pieces among the fennel and apple.
- 4
Pour the cider around the base of the tin.
- 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.
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