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Fennel and Thyme Roast Chicken

An ideal roast for mid-week evenings.

serves 4 


  • 2 tsp fennel seeds
  • 1 tbsp fresh thyme leaves
  • 2 garlic cloves, crushed
  • 1 tbsp extra virgin olive oil
  • 5g fresh flat-leaf parsley leaves, chopped
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 3 sweet potatoes, peeled and chopped
  • 400g butternut pumpkin, cut into 5cm pieces
  • 6 spring onions, trimmed & cut into 6cm lengths


  1. Preheat the oven to 220 degrees of 200 C fan. Lightly crush the fennel, thyme and garlic. Place the chicken pieces into a large bowl, drizzle with the extra virgin olive oil and add the fennel, thyme and garlic mixture. Gently toss to fully coat.
  2. Add the sweet potato and pumpkin to a large baking dish and season with freshly ground black pepper. Add the chicken on top and cook for 30 minutes. Add the spring onions and bake for a further 15 minutes or until the chicken is cooked through and serve immediately. 
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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