Woman’s Day (New Zealand)

Baked Fennel & Rosemary Chicken

SERVES 4 PREPARATIO­N 20 MINUTES COOKING 50 MINUTES

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2 baby fennel bulbs,

quartered 1 red capsicum, seeded,

thickly sliced 1 tablespoon olive oil 2 sprigs rosemary 2 roma tomatoes, halved 2 tablespoon­s balsamic

vinegar 1.6kg whole chicken, cut into

8 pieces 2 teaspoons fennel seeds 1 teaspoon paprika mash, salad to serve

1. Preheat oven to very hot, 220°C. 2. Arrange fennel and capsicum in a large baking dish. Drizzle with oil and sprinkle with rosemary leaves. Season. Bake for 10 minutes. 3. Add tomatoes and vinegar. Place chicken on top, skin-side up. Sprinkle with seeds and paprika. 4. Reduce oven to hot, 200°C. Bake for 35-40

minutes or until chicken is cooked through, basting with pan juices halfway through. 5. Serve chicken and vegetables with pan juices. Accompany with mash and salad.

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