Baked Chicken with Fennel, lemon and potato

The Gourmet
Cook time 20-30 minutes
Servings 2


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



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.


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.


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.



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