Chicken, orange, fennel & potato bake

MARSALA AND ORANGE BRING SWEETNESS TO THIS TRAY ROAST

Serves 4–6

500g new potatoes, scrubbed and halved 2 tbsp olive oil 8 good-quality chicken thighs (filleted or on the bone), skin on 2 red onions, halved and cut into wedges 6 unpeeled garlic cloves, bashed 100ml marsala Juice of 1 orange 10 small rosemary sprigs 2 small fennel bulbs, trimmed and cut into wedges 2 oranges, halved and cut into segments

Put the potatoes in a large saucepan, cover with salted water and bring to the boil, then simmer for 10 mins. Drain and set aside.

Preheat oven to 210C/Fan 190C/ Gas 7. In a large frying pan, heat the oil over a high heat, add the chicken, skin side down, and brown for a few mins before turning and repeating on the other side. Transfer to a plate and set aside.

To the same pan, add the onions, reduce the heat to medium and cook until soft, about 5 mins. Add the garlic and continue to cook for 1–2 mins more. Add the marsala and orange juice and return the chicken to the pan. Let the juices start to simmer, season with salt and pepper, then add the rosemary. Stir and remove from the heat.

Put the potatoes and fennel in a large ovenproof dish, then add the chicken plus all the juices and ingredients. Cook in the oven for 20 mins.

Remove from the oven, add the orange segments and cook for a further 20–25 mins, or until the chicken is golden brown and the skin is crisp.

Bring to the table in your oven dish or transfer to a serving platter.