Traybaked Chicken, Orange, Fennel and Olives
A beautiful combination of ingredients that makes for an elegant yet easy midweek meal. The fennel, oranges, artichokes and olives create a salty, sticky jam in the bottom of the tray as the chicken skin crisps. We recommend serving this with boiled new potatoes drizzled with olive oil and a pinch of sea salt. Don't forget the final scattering of fennel fronds as these are truly tasty and should not be wasted.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C/180°C fan. Season the chicken thighs with salt and pepper. Warm one-third of the olive oil in a large frying pan set over a medium-high heat. Add the chicken, skin-side down, and cook for 4-5 minutes, until golden. Turn over and cook for 4-5 minutes (the chicken does not need to be cooked through at this point), then remove from the heat. You might need to do this in batches depending on the size of your pan.
Step 2
To prepare the fennel, start by removing the fronds (the green foliage that looks like dill) and placing them to one side. Halve the fennel from top to root and cut out the core. Now cut each half into 1cm wedges. Next, drain the artichokes and the olives. Cut the artichokes in half and squash the olives gently with your fingers. Using a small knife, remove the skin and pith from the oranges and cut into 1cm slices.
Step 3
Place all the ingredients onto a large baking sheet and add the browned chicken, skin side up. Season again with salt, pepper and the fennel seeds and drizzle over another third of the olive oil.
Step 4
Place the tray into the preheated oven and cook for 40 minutes until the vegetables are tender and caramelised slightly. Whilst the chicken is cooking, boil the new potatoes in salted water for 15 minutes until tender. Once cooked, drain and drizzle with the remaining olive oil and a pinch of salt.
Step 5
Once the chicken is cooked all the way through and all of the vegetables are nicely caramelised, place the tray in the middle of the table and serve with the cooked new potatoes.
- Ingredients
- Based on 4 servings
-
1kg Skin on Chicken Thighs 1x Sainsbury's British Fresh Chicken Skin on Thighs 1kg -
1 Tin Tinned Artichokes, drained and halved 1x Sainsbury's Artichoke Hearts in Water 400g -
2 Oranges, skin removed and sliced 1x Sainsbury's Oranges -
1 tsp Fennel Seeds 1x Sainsbury's Fennel Seed 34g -
3 tbsp Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
2 Fennel Bulbs, core removed cut into 1/8's 2x Sainsbury's Fennel Loose -
150g Green Olives, drained and crushed 1x Sainsbury's Pitted Green Olives 340g (150g*) -
750g New Potatoes 1x Sainsbury's Mini Potatoes 750g