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Lemon chicken and vegetable bake

Chicken traybake is one of the most popular family dishes, not only because it’s delicious and you can use up almost every vegetable in the fridge in it, but because it’s so simple and sort of cooks itself. I must admit I make oven-roasted chicken legs or wings every week - this lemon chicken and vegetable bake is one of my basic recipes, I use other root vegetables too, such as swede, beet, celeriac, sweet potatoes and/or fennel, bell pepper, courgette etc. You can't go wrong really!
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: EUROPE
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 mixed chicken thighs & drumsticks
  • 4 potatoes
  • 1 onion
  • 2 baby parsnips or 1 large
  • 1 carrot
  • 4 garlic cloves
  • 2 bay leaves
  • 1 lemon
  • 1 tsp fennel seeds

Method
 

  1. Preheat the oven 180ºC.
  2. Cut the onion & lemon into wedges, smash the garlic cloves (no need to peel them).
  3. Peel the parsnip & carrot, then cut in half. Cut the potatoes into bite-sized chunks.
  4. Put the chicken legs in a baking dish, and scatter the vegetables around them.
  5. Add the bay leaves, season with salt &pepper, then squeeze the lemon wedges over everything. Put the lemon wedges between the chicken and veggies. Sprinkle the fennel seeds over the top, then drizzle with olive oil.
  6. Put the dish in the oven and cook for 30 minutes. Give the veg a stir and turn over the chicken.
  7. Cook for another 45 minutes or so, until the chicken is cooked through and the veggies are golden.
  8. Serve warm with some leafy salad on the side.