Name: This Fennel and Lemon Chicken Tray Bake is a Greek flavour explosion
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 2 tbsp Greek seasoning; 1.2kg (about 6) chicken thigh cutlets; 1 large fennel bulb, trimmed, fronds reserved; 2 small onions, cut into 1cm-thick slices; 500g baby white potatoes, cut into 1cm-thick slices; 2 tbsp olive oil; 1 lemon, sliced; ¾ cup chicken stock; Steamed beans, to serve

This Fennel and Lemon Chicken Tray Bake is a Greek flavour explosion

And so easy too!

Skip to Recipe

Serves 4

Prep

15M

Cook

55M

Total

1H 10M

TIP – If preferred, replace thigh cutlets with four chicken Marylands.

Ingredients

2 tbsp Greek seasoning

1.2kg (about 6) chicken thigh cutlets

1 large fennel bulb, trimmed, fronds reserved

2 small onions, cut into 1cm-thick slices

500g baby white potatoes, cut into 1cm-thick slices

2 tbsp olive oil

1 lemon, sliced

¾ cup chicken stock

Steamed beans, to serve

Method

Step 1.

Sprinkle 1½ tbsp seasoning over chicken. Turn to coat evenly.

Step 2.

Heat an oiled, large frying pan over a medium-high heat. Cook chicken for about 5 mins, turning, until lightly browned all over. Remove from pan. Reserve pan juices.

Step 3.

Cut fennel lengthways into 1cm-thick slices. Place fennel, onions and potatoes in a large roasting pan. Sprinkle with remaining seasoning and drizzle over oil. Arrange chicken on top. Drizzle over reserved pan juices. Squeeze lemon slices over chicken and add to pan with stock. Season with salt and pepper.

Step 4.

Cook in a 200°C preheated oven for 50 mins, or until chicken is cooked through.

Step 5.

Sprinkle with roughly chopped reserved fennel fronds. Serve with beans.

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