Chicken, fennel and parsnip traybake
This chicken, fennel and parsnip traybake is super easy to make, ideal for a lazy weekend meal or midweek family supper. It’s low-carb, and suitable for combination diet too, if served with a crispy salad. Otherwise serve it with bread or a mash.
Ingredients
Method
- Preheat the oven to 180°C.
- Peel the onion and cut it into wedges. Peel the parsnips, cut them into four long pieces. Cut the fennel lengthwise into 6-8 pieces (depending on size).
- Place the chicken legs in a large baking dish and scatter the vegetables around them. Season with salt & pepper. Tuck in the bay leaves.
- Mix the oil with the garlic, fennel seeds and lemon juice, then drizzle over the dish. Cut the lemon into wedges and put them in the tray.
- Bake for 15-20 minutes, then turn over the vegetables and chicken pieces. Bake for another 15-20 minutes.
- When the chicken is golden, the vegetables are soft, take the tray out of the oven and serve.