Chicken, orange and fennel tray bake
Serves 4-6
35-40 min cooking time
Ingredients:
6 chicken thighs
3-4 tbsp Extra virgin olive oil
1-2 fennel bulbs
2 cloves garlic
2 Oranges
1 tbsp Fresh Thyme
2 tbsp Fresh lemon juice
2 tbsp fresh orange juice
2 tbsp Grainy mustard
2 tsp maple syrup
Salt & pepper
Method:
* Turn the oven to 180 and take out an oven proof tray
* Make the marinade by mixing olive oil, thyme, lemon and orange juice, mustard and maple syrup to a bowl. Add some seasoning and mix well
- Put in the chicken thighs, chop the fennel bulbs into quarters and add these in too. Allow to marinade while you slice the oranges and prep the garlic
*When ready, pour the chicken and fennel together with the marinade into the tray. Ensure all the marinade is scrapped out and coats the chicken. Place over the sliced oranges and garlic and pop into a hot oven for 25-30 minutes.
- Remove from the oven and allow to rest for a few moments, the juice of the chicken will run and the meat will relax.
* Serve with a salad or warm through some butter beans or chickpeas for added nutrition.
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