Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.

Meal Prep: For meal prep, store Baked Italian Chicken with Fennel in airtight containers in the fridge for up to 4 days; reheat in the oven at 350°F for 10-15 minutes or in the microwave until ...

Thigh portions offer the best value and taste for money, so long as you buy them with their flavour enhancing attributes — skin on, and bone in — and, unlike chicken breast, thigh portions ...

In this easy recipe, the flavors are more delicate than the heavily spiced chicken curries you find on a typical Indian ...

Add the chicken stock and scatter the bay leaves ... Carefully turn the onions cut side up in the skillet. Spoon the fennel breadcrumbs on top and bake for about 15 minutes longer, until the ...

A tasty, simple and fast way to cook a whole chicken on the barbecue ... or until the juices run clear For the fennel and mango salad, lightly crush the hazelnuts in a pestle and mortar or ...

It is an absolute delicious option to cook for dinner parties at home ... turmeric powder, pepper-fennel powder, tamarind extract, juice of 1/2 lemon and jaggery. 3. Marinate the chicken with this ...

Heat the remaining oil in a large frying pan over medium heat and add the chicken skin side down. Cook for about 5 minutes or until skin is crisp. Quarter the fennel and remove core. Finely slice.