About 1 hour
Serves 4
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Ingredients:
- 2 tsp (10ml) fennel seeds, toasted
- 2 cloves garlic, chopped
- Juice (40ml) and grated peel of ½ orange
- Juice (30ml) and grated peel of ½ lemon
- Salt and milled pepper
- 8 chicken thighs
- 2 Tbsp (30ml) olive oil
- 2 packets (200g each) baby fennel bulbs
- 1 orange, sliced into rings
- 1 grapefruit, sliced into rings
- 1 lemon, sliced into rings
- 2 Tbsp (30ml) brown sugar
- ½ packet (500g) baby potatoes, halved
- 1 packet (300g) Brussels sprouts, halved
- ¼ cup (60ml) crème fraîche
- 1 Tbsp (15ml) chopped fennel or dill fronds
Method
- Preheat oven to 180°C.
- Crush fennel seeds, garlic and citrus peel with a pestle and mortar.
- Season chicken and rub with oil and fennel-citrus mixture.
- Arrange fennel bulbs and citrus slices on a greased baking tray.
- Place chicken on top and pour over orange and lemon juice.
- Sprinkle with sugar and roast for 15 minutes, basting regularly with pan juices.
- Add potatoes and roast for a further 10 minutes.
- Add Brussels sprouts and roast for 10-15 minutes or until chicken is cooked through.
- Combine crème fraîche and herb fronds. Season.
- Serve chicken and vegetables topped with herby crème fraîche.