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Chicken with Fennel


Chicken with Fennel

Prep Time ~20 mins Cooking Time ~70 mins
Approx Cost ~ £8Skill ~ Easy
Freeze ~ Yes Serves ~ 4

Tip ~ Don't worry if you are not keen on the taste of fennel, fresh fennel once cooked has a lovely delicate sweetness but leave out the fennel seeds if you are concerned.


1 tbsp fennel seeds, lightly crushed

1 tbsp chopped oregano or marjoram

Small handful of chopped parsley

2 garlic cloves, peeled and crushed

Salt and black pepper

4 chicken legs, halved through joints or 8 thighs

2 fennel bulbs, trimmed and each cut into 4 wedges (reserve any trimmed fronds)

1 lemon, thickly sliced

2 tbsp olive oil

4 large plum tomatoes, quartered

75g / 3oz black olives

150ml / ¼ pint dry white wine

2 tsp light brown sugar

Flat leaf parsley to garnish


  • Mix the fennel seeds with the oregano, parsley, garlic, salt and pepper.
  • Remove any excess skin and fat from the chicken. Push your fingers between the skin and flesh of each chicken piece and tuck 1 tsp of the garlic mixture into each, spreading it over the flesh but keeping the skin intact.
  • Place chicken pieces in a large roasting tin, skin sides uppermost.
  • Add the fennel quarters and tuck the lemon slices around the chicken pieces. Drizzle with 1 tbsp oil and roast at 200C, Gas Mark 6 for 40 minutes.
  • Add the tomatoes to the tin and drizzle with the remaining oil. Roast for a further 15 minutes, or until the chicken is cooked through, baste half way through. Add the olives and cook for 5 minutes.
  • Remove the chicken and vegetables to a serving dish and keep warm.
  • Stir the wine, sugar and any chopped fennel fronds into the roasting tin and cook on the hob over a gentle heat, stirring.
  • Season and spoon the sauce over the chicken and serve scattered with parsley.