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Dan Churchill

Chicken, Potato & Fennel Tray Bake

Dan Churchill
PREP 10 MIN
COOK  40 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

1 olive oil spray

400g potatoes cut into wedges

1 fennel bulb cut into wedges

350g skinless chicken thighs (fully trimmed) cut into thirds

250g cherry tomatoes

2 sprigs of rosemary leaves picked & roughly chopped

salt & pepper, to taste

Methodbased on 2 servings
1

Preheat oven to 200°C/fan-forced 180°C/gas 6 and spray a large baking dish with oil. 

2

Add potatoes and fennel in an even layer and nestle chicken and tomatoes evenly on top.

3

Spray with oil, scatter over rosemary and season with salt and pepper. 

4

Bake for 35-40 minutes or until chicken and potatoes are cooked through. 

5

Divide between plates to serve.

Nutritional Informationper serving

Energy (kJ)

1647 kJ / 397 cals

Protein

38.7 g

Fat

9.7 g

Sat. Fat

2.8 g

Carbs

32 g

Sugar

8 g

Fiber

6.8 g

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