Chicken, fennel and parsnip traybake
7 Nov 2020
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Background
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
- 4 chicken legs (or 8 thighs-drumsticks)
- 1 onion
- 2 parsnips
- 1 large bulb of fennel
- 5 cloves garlic, minced
- 1 lemon, juiced
- 1 tsp fennel seeds
- 2 Tbsp olive oil
- 3 bay leaves
Instructions
- 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.
© 2026 Copyright CookTogether
Categories
- Meal Type: - Bake - Everyday - Main - One Pot - Supper
- Cuisines: - Italian
- Ingredients: - Chicken & Turkey - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Low Carb - Nut Free - Sugar Free
- Skill Levels: - Easy
You might also like
Recent Recipes
-
Buckwheat and Artichoke Salad
This buckwheat and artichoke salad is a light, fresh dish...
-
Chocolate Oat Seed Cookies
These chocolate oat seed cookies are easy to make. They...
-
Baked Cottage Cheese and Blueberry Cakes
These baked cottage cheese and blueberry cakes are a simple,...
-
Shiitake Mushrooms with Eggs
If you’re after something quick, simple and full of flavour,...
Advertise on CookTogether
Like Us On Facebook …
