At the market last weekend there were lovey mini (and I mean mini) carrots and baby fennel and they cried out to be roasted together, so this is very similar to a recipe that I posted earlier in the month for Roasted Fennel, Carrots & Onions with the addition of chicken making it a one-dish meal. It is also similar to several other recipes that I have previously posted in that it roasts chicken thighs – see end of post for some other recipes.
Roasted Chicken, Carrots, Fennel & Onions
500g mini carrots, scrubbed
4 bulbs baby fennel, quartered lengthwise, any feathery top
reserved and finely chopped
2 red onions, cut into wedges
pinch dried red pepper flakes or to taste (optional)
4 chicken thighs
1 Preheat oven to 200°C. Place carrots, fennel and onions in a bowl, drizzle with oil and season with dried red pepper flakes and a good grind of salt. Toss to combine. Tip vegetables into a baking dish and spread out.
2 Place chicken on top of vegetables, brush with oil and season with salt. Roast for 40-45 minutes or until chicken is golden and cooked through.
So tell me, do you roast chicken thighs or drumsticks for a quick roast chicken meal?
Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Onions: Krismaw Gardens –
Hastings; Mini carrots, baby fennel: Links Organics – 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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Other recipes using roasted chicken thighs: