CITRUS-MARINATED CHICKEN THIGHS

Fennel goes well with chicken, and the tang of orange and lemon really brings out all the flavours in this tray bake.

Serves 4

8 chicken thighs or drumsticks or 4 chicken legs, skin on and bone in Salt and freshly ground black pepper 1tbsp olive oil, plus extra for drizzling Juice and zest of 1 lemon Juice of 1 orange 2 garlic cloves, crushed 1tbsp chopped fresh oregano 2 fennel bulbs, cut into wedges Half a garlic bulb, separated into cloves, unpeeled 2-3 strips of thinly pared orange zest 150ml (5fl oz) white wine 50g (1¾oz) black olives A few sprigs of oregano, mint and fennel leaves Put the chicken in a bowl or a large plastic bag and season it with salt and pepper. Mix the olive oil, lemon juice and zest, orange juice, crushed garlic and the oregano in a jug to make the marinade, then pour it over the chicken. Leave to marinate for an hour at room temperature, or preferably for several hours or overnight in the fridge, taking it out of the fridge an hour before you want to cook.

Preheat the oven to 200°C/fan 180°C/gas 6. Arrange the fennel wedges in a roasting tin and sprinkle over the whole garlic cloves and the pared orange zest. Place the chicken pieces on top of the fennel, then pour any remaining marinade over. Mix the wine with 50ml (2fl oz) of water and pour it around the chicken (not over it), then drizzle the chicken with a little more olive oil.

Bake the chicken in the oven for about an hour, until the fennel is tender and slightly coloured around the edges and the chicken is cooked through with a good crisp skin. Sprinkle the black olives over, garnish with plenty of herbs and serve.