Roast Fennel & Chicken

Roast Fennel & Chicken

I love meals like this that you just pop in the oven and set the timer than get on with other things while dinner makes itself. They’re also great because they can be cooked or partially cooked ahead of time and then reheated in the oven. Super versatile and super tasty!

enough for: 2
takes: about an hour
450g (1lb) chicken thigh fillets
1 jar tomato pasta sauce (1.5 cups)
2 tablespoons butter
2 bulbs fennel, sliced
2 handfuls black olives (optional)
1 bag baby spinach

1. Preheat your oven to 180C (350F).

2. Place chicken, sauce, butter and fennel in an oven proof dish. Season. Bake for 45 minutes to 1 hour or until chicken is cooked through and the fennel is soft.

3. Add the olives in the last 5 minutes (if using).

4. Serve chicken, veg and sauce with baby spinach on top.

Variations

vegetarian / vegan – replace chicken with 2 small halved eggplant, 4 field mushrooms or tofu. And olive oil for butter, if needed.

dairy-free – replace butter with extra virgin olive oil.

more substantial – serve with steamed rice, cooked quinoa, roast sweet potato or hot buttered pasta.

more / different veg – add sweet potatoes, zucchini, eggplant, red bell peppers (capsicum), onion, parsnip, carrots, green salad or buttered peas.

pescetarian – use fish fillets and add them half way through cooking.

carnivore – replace chicken with pork sausages or add in some chopped bacon or pancetta.

short on time – finely slice fennel and chicken. Stir fry fennel until soft. Remove and stir fry chicken. Add remaining ingredients and allow to simmer for 5 minutes.

Waste Avoidance Strategy

chicken thigh fillets – freeze them.

pasta sauce – keep in the pantry.

butter – keeps in the fridge for months.

fennel – will keep for a few weeks in a plastic bag in the fridge.

olives – will keep for months in the fridge.

baby spinach – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.