Citrusy chicken, fennel and potato tray bake

General

Source: Ottolenghi

Ingredients

• 30g unsalted butter
• 3 tbsp olive oil
• 10 garlic cloves, peeled and smashed with the back of a knife
• 3 tbsp Ottolenghi Citrus and spice blend (see below)
• 1 tbsp lime juice
• 8 skin-on, bone-in, chicken thighs (1.4kg)
• 1 large fennel bulb, halved and each half cut into 4 wedges (375g)
• 500g red lady potatoes, skin-on, thinly sliced into 0.3cm rounds
• 3 tbsp double cream
• 20g piece of parmesan cheese
• Salt and freshly ground black pepper

Ottolenghi Citrus and spice blend

Roasted Cumin( 27%), Roasted Coriander, Lemon Peel (15%), Lime Juice Powder (11%), Nigella Seeds (7%), Brown Sugar, Roasted Garlic Granules, Sugar, Sumac (Sumac, Salt) (5%), Sea Salt, Olive Oil, Lemon Oil.

Procedure

1. Preheat the oven to 200c fan and line a large baking tray with baking paper.
2. Place the first five ingredients in a small saucepan, along with 1 teaspoon of salt and a good grind of black pepper and mix. Warm gently on a low heat until the butter has melted and set aside.
3. Place the chicken thighs onto the tray and arrange the fennel and potatoes around to fit - it’s ok for some of the potatoes to overlap each other (they will shrink as they cook). Pour over the butter/oil mixture and use your hands to give everything a good coating. Roast for 50-55 minutes until the chicken is well browned and the potatoes and fennel are starting to catch around the edges, using the juices to baste everything once or twice during cooking.
4. Remove from the oven and drizzle over the cream, followed by a good grating of parmesan. Serve with more of the parmesan alongside.