An ideal roast for mid-week evenings.
Fennel and Thyme Roast Chicken
Ingredients
- 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
Steps
- Step 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.
- Step 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.
By The Healthy Employee
- Servings: 4
- Meals or Courses: Mains
- Dish Type:Roast
- Special Diet:Dairy FreeGluten free
- Seasons and Occasions:EasterFather's DayNew Year's EveSpring
- Difficulty Level:
- Ratings:
- Created:February 12, 2015
