Prep time 10-15 minutes, cooking time 30 minutes, serves 2 – with thighs, I usually serve 2 per person though it does of course depend on how big they are.
Ingredients
- 1 tsp honey
- 3 tbsp olive oil
- Juice half a smell lemon and a few pieces of zest
- 1 tsp thyme
- 4 chicken thighs
- 1 medium fennel bulb
- Salt and pepper
Method
- Preheat the oven to 175°C.
- Cut the fennel in half lengthways then cut each half again lengthways into half-centimetre (ish) slices. Put half the oil in a frying pan and toss the fennel in the oil, cook on medium heat while you are preparing the chicken and stir occasionally to avoid burning.
- Now take a large bowl and add the lemon juice, the rest of the olive oil, honey and thyme and mix. Add a little salt and black pepper. Peel 4 short strips of zest with a potato peeler and add to the liquid.
- Put the chicken thighs into the bowl and toss them in the mixture, leave for 5 minutes. Keep stirring the fennel. Now place the fennel in a roasting tin and put the chicken on top of the fennel then pour over the juices from the chicken.
- Cook at 175°C until chicken is golden brown (approx 30 minutes) and serve with green veg and a little sweet potato or new potato. Beans or broccoli would be my choice with this one.
