Prep : 10 mins
Cook : 40 mins
Serves : 2
1 leek cut length ways and then chopped into half moons
1 fennel bulb sliced length ways ½ cm slices
4 chicken thighs skin on
Small handful of thyme
100ml of white wine
Season with salt and black pepper
Drizzle olive oil
Add 75ml of wine
How To Make A Chicken Thigh Tray Bake with Fennel and Thyme
1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). In a bowl, combine all the ingredients except for the chicken thighs. Give them a good stir to mix everything together. This is the heart of your chicken tray bake.
2. Now, it's time to assemble your chicken thigh tray bake. Transfer the mixed ingredients into a roasting tin, spreading them out evenly. Place the chicken thighs on top of the bed of leek, fennel, and thyme. Season the chicken generously with salt and pepper.
3. Slide the roasting tin into the preheated oven. Let it roast for 35-40 minutes, or until the chicken thighs are cooked through and the skin is beautifully crispy.
In the Summer
When the sun's out, complement your chicken tray bake with a refreshing green salad for a light and wholesome meal.
In the Winter
When it's cold outside, serve your creamy leeks alongside some creamy mashed potatoes to create the ultimate comfort food experience.
This easy chicken tray bake is not only a crowd-pleaser but also a fantastic way to enjoy the flavours of Fennel and Thyme all in one dish. Enjoy your flavourful and nutritious meal!
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