Thursday, April 29, 2010

Garlic and fennel roast chicken

Serve with purple sprouting broccoli and potatoes tossed in toasted cumin and butter.
8 chicken thighs or a whole jointed chicken (in 8 pieces)
2 tsp fennel seeds
½ tsp crushed chilli flakes
1 tsp paprika
Zest and juice of one lemon
5 cloves of garlic (skin on, lightly crushed with the flat of a knife)
2 sprigs fresh thyme
4 tbsp olive oil
Put all the ingredients in a bowl, mix well and marinate for a few minutes (or up to 24 hours).
Preheat the oven to 180C/350F/gas mark 4
Place the contents of the bowl in an ovenproof frying pan and brown the chicken for 5 minutes, turning occasionally.
Transfer the pan to the oven and roast for 40 minutes, or until cooked through.
Remove from the oven and lift the chicken out. Skim off excess fat from the roasting tin, taste the remaining juices (add a little water if necessary) and season them.
Serve the chicken with the cooking juices spooned over.

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