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Lemon chicken with fennel by Monica Galetti

23 SEPTEMBER 2013
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Serves 2-3

Ingredients


2 x chicken thighs and legs
4tbsp lemon and lime marmalade
2 small preserved lemons
3 pinches of thyme leaves
10 small organic New Potatoes
3 Fennel
Salt and pepper

Method

• Preheat oven to 180 degrees celsius
• Season the chicken with the salt and pepper then rub liberally with the marmalade and set aside for 10 minutes
• Cut the fennel in half then slice roughly
• Sprinkle into the base of a deep roasting tray
• Remove seeds from preserved lemons and Roughly chop then sprinkle over the fennel
• Scatter the thyme leaves and the baby potatoes on top
• Season with the salt and pepper and then place the chicken pieces on top skin side up
• Place in oven and cook for about 1hr
• Let rest 5 minutes before serving

Top tip: This is such an easy meal and you can substitute the veg for whatever you have, i.e. shredded cabbage in place of fennel. Leftovers can be made into a chicken bake too. No fuss, just let the oven do its thing

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