Baked Chicken with Fennel, lemon and potato

The Gourmet
Cook time 20-30 minutes
Servings 2

Ingredients

2 chicken breasts (500g)

8 chat potatoes, sliced into 1 cm rounds (500g)

2 fennel bulbs, tops removed (fronds kept and chopped), cut into wedges (300g)

1/2 Lemon, sliced into 1cm rounds (50g)

150g baby spinach leaves (keeping a few leaves to chop roughly for garnish)

4 tbsp olive oil

Baked Chicken with Fennel, lemon and potato

Method

STEP 1

Preheat oven to 200°c. In a deep roasting tray lined with baking paper, place chicken breasts, potatoes, fennel wedges and lemon slices. Season with salt, pepper and olive oil and toss well.

STEP 2

Arrange fennel, lemon and potato slices in a single layer on the tray, and place the chicken breast on top. Put tray in oven and roast for 20-30 mins or until chicken is cooked through. Transfer chicken to a cutting board, loosely cover with foil and rest for 5 mins.

STEP 3

Toss spinach gently through potato and fennel and lemon mixture and arrange on a serving plate. Top with chicken breast and garnish with chopped spinach.

 

Enjoy!

For locally produced fresh chicken and farm-fresh produce at heavily reduced prices delivered straight to your doorstep, head to TheGourmet.com.au.