Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

This is a classic combination of flavours and using chicken thighs
allows you to have roast chicken when time is short. You could use a combination of thighs and drumsticks or even cut a whole chicken into pieces.

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

This is another dish that can easily be adjusted to feed a crowd – just
increase the size of your baking dish and the quantity of ingredients you are using.

Serves 4

2 medium fennel bulbs
2 medium leeks, cut into thick slices
500g small potatoes, halved or quartered – depending on size
olive oil
sea salt and freshly ground black pepper
4 bone-in, skin-on, chicken thighs
1 lemon, cut into 8 wedges
a good handful fresh dill, chopped

1              Preheat oven to 200°C.

2              Remove any discoloured outer leaves from fennel, then cut each bulb in half lengthwise, leaving the root intact. Cut each half into 2-3 wedges, depending on the size of the bulb.

3              Bring a saucepan of water to the boil and add salt to taste. Add fennel wedges, bring back to simmering and simmer for 3-4 minutes or until just tender. Drain.

4              Place leeks, potatoes and fennel in a baking dish. Drizzle with a little oil and season with a good grind of salt and black pepper and toss to combine. Tuck lemon wedges into vegetable mixture. Place chicken skin side up on top of vegetables, drizzle with a little oil and season with salt and black pepper. Bake for 45-60 minutes or until chicken and vegetables are cooked. Remove from oven, remove chicken from dish, set aside, cover and let stand for 5 minutes. Add most of the dill to the vegetables and toss to combine. Serve
vegetables with chicken scattered with remaining dill.

Where did the ingredients for this dish come from:
Chicken: Bostock’s Organic Chicken – Hastings; Lemon, potatoes: Krismaw Gardens – Hastings; Leeks, fennel: The Chef’s Garden @ Epicurean – Hastings;  Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?

Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.

[email-subscribers namefield=”YES” desc=”” group=”Public”]

Follow my blog with Bloglovin

Learn more about fennel:

Fennel - An Italian Favourite

Fennel – An Italian Favourite

 

5 thoughts on “Roast Chicken, Fennel, Leeks & Potatoes with Lemon”

  1. This is comfort food over the top for me. I just love it and I know what you mean but just toss a few more ingredients in the pan to accomodate the unexpected. For me, the new comers arrive after the shop is shut and I’ve got enough chicken for the initial group. That’s when a quiche from pantry goods makes its entrance. 🙂
    Maureen | Orgasmic Chef recently posted…Mini PavlovasMy Profile

Comments are closed.