Chicken and fennel bake with sweet and sour sauce
Chicken tray-bake is a popular meal for many families. This Chicken and fennel bake with sweet and sour sauce is perfect for a midweek supper or even a laid-back weekend dinner to share with friends. You can use chicken legs or chicken breasts. Serve it with a mash or rice and a crispy salad.
Ingredients
Method
- Preheat the oven to 180°C. Cut the fennel into long slices.
- Peel the garlic and cut it in half. Cut the rosemary sprigs into half.
- Line a baking dish with the fennel slices, then scatter the rosemary and garlic pieces around. Put the chicken on top. Season with salt and pepper and drizzle with oil. Bake in the oven for about 40 minutes until golden brown.
- Turn off the oven and make the sauce: heat the oil in a frying pan. Chop the red onion and soften in the oil for 5 minutes. Add the sugar, caramelize it for a minute, then pour over the vinegar. Let it sizzle, then after a few seconds add the sesame oil and soy sauce. Stir for a minute or so, until you get a thick sauce.
- Serve the chicken with the fennel, then pour over the sauce.