Chicken, Potato & Fennel Tray Bake
PREP 10 MIN•COOK 40 MIN
DF
EF
GF
NS
NF
Number of servings
2
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
Preheat oven to 200°C/fan-forced 180°C/gas 6 and spray a large baking dish with oil.
Add potatoes and fennel in an even layer and nestle chicken and tomatoes evenly on top.
Spray with oil, scatter over rosemary and season with salt and pepper.
Bake for 35-40 minutes or until chicken and potatoes are cooked through.
Divide between plates to serve.
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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