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.
2 medium fennel bulbs
2 medium leeks, cut into thick slices
500g small potatoes, halved or quartered – depending on size
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
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