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Chicken & Fennel Tray Bake

Tray bakes are just the perfect food for when you don’t really feel like cooking but want something healthy and flavourful, just whack it all in the oven, shut the door and you have a perfectly delicious meal within 30 mins. I love this version, fennel is such a different thing when cooked like this, sticky and sweet with just a slight hint of its aniseed taste. That, combined with crispy skinned juicy chicken and the other cooked veggies and lemons, makes it a meal that you'll want to cook again and again. 

Recipe information

Paleo
Serves 2
35 minutes

Ingredients

4 chicken thighs/legs

2 bulbs fennel, roughly chopped

1 small bunch dutch carrots, trimmed

4 cloves garlic, unpeeled

1 handful sage leaves

2 capsicums, stems removed, roughly chopped

1 lemon, quartered

2 tsp sumac

12 tsp ground cumin

1/2 tsp ground ginger

1 handful coriander leaves, chopped

sea salt 

black pepper

coconut or macadamia oil

Method

Pre-heat oven to 220C

Arrange all ingredients in a baking tray,  except the coriander, drizzle oil over everything, season with salt and pepper and place in the oven.

Cook for 35-40 minutes, squeeze the garlic from its skins, arrange everything on two plates, including the lemons and coriander leaves.