Roast Chicken with Artichokes and Lemon

Serves 6, Prep 15 mins, Cook 50 mins

12 chicken thigh cutlets, bone-in and skin-on (about 2½kg) 4 small bulbs fennel (650g), trimmed, cut lengthways into 1cm slices 1 chicken stock cube (10g), crumbled ½ cup boiling water 2 x 230g jars marinated artichoke hearts, drained 1 cup fresh mint leaves

MARINADE ¹⁄³ cup lemon juice 1 tblsp olive oil 3 cloves garlic, crushed 1 tblsp sweet paprika 3 tsps dried oregano Salt and pepper, to taste 1 To make the marinade, combine all ingredients in a large bowl. Mix well. Add the chicken and toss to coat. 2 Arrange fennel over base of a large, non-stick roasting pan. Pour over combined stock cube and water. Top with chicken, skinside up, in a single layer. Spoon over any remaining marinade.

Cook in a hot oven (200C), brushing chicken with cooking liquid halfway, for about 50 minutes, or until chicken is cooked through and fennel is tender. Remove. 4 Transfer fennel and chicken to a serving platter. Skim excess fat from the top of cooking liquid in pan. Spoon liquid over chicken. Scatter with artichokes and mint.