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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.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. 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).
  3. Place the chicken legs in a large baking dish and scatter the vegetables around them. Season with salt & pepper. Tuck in the bay leaves.
  4. 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.
  5. Bake for 15-20 minutes, then turn over the vegetables and chicken pieces. Bake for another 15-20 minutes.
  6. When the chicken is golden, the vegetables are soft, take the tray out of the oven and serve.