Gluten/Wheat/Dairy-Free Recipes, Home-Made and Delicious.
(Most recipes also Soya/Sugar/Egg/Nut-Free)
Roast Chicken, Onions, Fennel and Lemon
This is a recipe from this week's Vogue.
I am absolutely loving the Autumnal flavours moulded together to create the chicken aroma.
Photo Credits: Nick Hopper
chicken thighs (skin on)
large pinches of sea salt - try the Cornish
sea salt Co for tasty salt
pinches of freshly cracked pepper
How to Cook it:
Preheat oven to 200C (your
chicken should be at room temperature so take it out the fridge an
hour before you turn on the oven if you can).
Halve the onions and slice each
half. Remove the delicate dill-like fronds from the fennel and save for later,
then halve and slice out the core and slice the rest. Slice the lemons in
Layer up a big baking tray first
with the onion slices, then a layer of fennel slices and arrange the lemon
slices on top.
Place the chicken thighs on the
bed of vegetables (skin side up) and season everything well with sea salt and
Roast for 25-30 minutes until the
chicken is golden and cooked through (to check if the chicken is
ready, pierce the chicken and see if the juices run clear. If you pierce
with a knife you should be able to check that the meat looks opaque with no
Let it rest for 5 minutes before
serving a chicken thigh to each person.
Using a large spoon, mix up the
fennel, onion, lemon and their juices in the pan and then heap a large spoon
over each chicken thigh. Scatter over the fennel fronds and serve.