This full roast chicken dinner with golden vegies and crunchy potatoes is ready in next to no time.
Cooking Time
Preparation Time :10 Min
Cook Time : 35 Min
Total Time : 45 Min
Ingredients
Serves :
4 (580g) chicken thigh fillets, halved
2 large fennel bulbs, trimmed, cut into wedges
250g cherry tomatoes
8 garlic cloves, unpeeled
1 lemon, cut into wedges
1 tablespoon fennel seeds
1/4 cup olive oil
800g pkt McCain Roast Potatoes Traditional
Directions
Preheat oven to 220C or 200C fan-forced. Place 2 large baking trays in oven.
Place chicken, fennel, tomatoes, garlic, lemon, oil and fennel seeds in a large bowl. Season and toss to coat. Place on hot tray along with potatoes. Roast for 30-35 minutes or until chicken is cooked, vegetables are golden and potatoes are crunchy.
