Name: Chicken and fennel tray bake
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: Chickenand fennel tray bake; 1 medium_piece (140g) lemon, cut into 8 wedges; 2 tablespoons extra virgin olive oil; 4 (1.4kg) chicken marylands; 1 cup (250ml) chicken stock; ¼ cup (60ml) lemon juice; 4 fresh rosemary sprigs; 4 (520g) baby fennel bulbs, trimmed halved; 2 garlic bulb, cut in half horizontallly; ½ cup (100g) sundried black olives (SEE tip)

Chicken and fennel tray bake

A flavoursome meal cooked in one pan meaning it's high on flavour but low on effort (and saves washing up too).

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Serves 4

Cook

1H 30M

When you’re looking for a simple meal with limited time spent over the stove, tray bakes are the perfect solution for a quick and easy dinner. Plus one pan equals less washing up!

Fragrant flavours of fennel, garlic, rosemary and olives combine with chicken and roasted to impart the full flavours into the chicken. Serve with your favourite sides for a fully satisfying meal. We sugest roasted potatoes, mashed potato or roasted vegetables. and garlic beans but any vegetables will do!

Tray bakes are one of the easiest, low-prep ways to combine ingredients to make a meal filled with flavours. The pan juices that collect in the tray after baking are as important to the outcome as the quality of your fresh ingredients. Make sure to use a good-quality olive oil for the best flavour.

Looking for more tray bakes or more one-pan baked recipes?

Ingredients

Chickenand fennel tray bake

1 medium_piece (140g) lemon, cut into 8 wedges

2 tablespoons extra virgin olive oil

4 (1.4kg) chicken marylands

1 cup (250ml) chicken stock

¼ cup (60ml) lemon juice

4 fresh rosemary sprigs

4 (520g) baby fennel bulbs, trimmed halved

2 garlic bulb, cut in half horizontallly

½ cup (100g) sundried black olives (SEE tip)

Method

1.Preheat oven to 180°C/350°F.

2.Thinly slice lemon; remove seeds.

3.Heat oil in a large flameproof roasting pan over medium heat; cook chicken for 5 minutes each side or until browned.

4.Add stock, lemon juice, lemon slices, rosemary, fennel, garlic and olives to pan; season well. Transfer pan to oven; roast for 1 hour or until chicken is cooked through.

5.Serve chicken and roasted vegetables drizzled with pan juices.

Sundried black olives are available from delis and green grocers.

Serve with crusty bread or a sliced tomato and dill salad.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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