Name: Fennel and thyme roasted chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1
Ingredients: 2 tsp fennel seeds; 20.00 ml fresh thyme leaves; 2 garlic cloves, chopped; 36.40 gm olive oil; 62.50 ml chopped fresh flat-leaf parsley leaves; 4 small (110g each) chicken thigh cutlets, trimmed; 4 small (110g each) chicken drumsticks; 600g potato; 400g butternut pumpkin, cut into 5cm pieces; 6 green onions, trimmed, cut into 6cm lengths; gravy, to serve

Fennel and thyme roasted chicken

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Prep Time:
20 minutes

Cook Time:
45 minutes

Total Time:
65 minutes

Quick and delicious weeknight roast dinner.

Ingredients:

2 tsp fennel seeds
20.00 ml fresh thyme leaves
2 garlic cloves, chopped
36.40 gm olive oil
62.50 ml chopped fresh flat-leaf parsley leaves
4 small (110g each) chicken thigh cutlets, trimmed
4 small (110g each) chicken drumsticks
600g potato
400g butternut pumpkin, cut into 5cm pieces
6 green onions, trimmed, cut into 6cm lengths
gravy, to serve

Instructions:

Preheat the oven to 220°C/200°C fan-forced. Gently crush fennel, thyme, and garlic using the back of a knife or a mortar and pestle. In a large bowl, combine chicken, half of the oil, crushed fennel mixture, and parsley. Mix everything together until well coated.
In a large baking dish, combine potato, pumpkin, and remaining oil. Season with salt and pepper, then toss to coat. Add chicken mixture and bake for 30 minutes. Mix in onion, toss to combine, and bake for an additional 15 minutes until chicken is fully cooked and vegetables are tender. Serve with gravy.

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