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Photo of Roast chicken with fennel and chilli rub by WW

Roast chicken with fennel and chilli rub

Points® value
Total Time
50 min
15 min
35 min
Try adding a simple spice rub to create a tastebud-tingling take on chicken bake



2 small, cut into wedges

Baby carrot

12 individual

Olive oil

1 tsp

Fennel seeds

1 tsp, crushed

Fresh lemon rind

2 tsp, finely grated

Dried chilli flakes

1 tsp


¼ tsp

Skinless chicken breast

600 g, (4x150g fillets)


2 medium, cut into batons


1 medium, cut into wedges, to serve


  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Place fennel and carrots on 1 of the prepared trays. Drizzle with 2 teaspoons oil. Bake for 30–35 minutes or until golden and tender.
  2. Meanwhile, combine fennel seeds, rind, chilli flakes, pepper and pinch of salt in a small bowl. Rub chicken breasts evenly with spice mixture. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook chicken for 2 minutes each side or until browned.
  3. Transfer chicken to remaining prepared tray. Add zucchini and bake for last 10–12 minutes of cooking time of fennel and carrots or until chicken is cooked through and vegetables are tender. Serve chicken with roasted vegetables and lemon wedges.


SERVING SUGGESTION: Baby rocket leaves.TIP: If you are unable to find small chicken breasts fillets, use 2 x 250g fillets, cut through the middle to make 4 thin fillets. Reduce oven cooking time to 8–10 minutes.VARIATION: Swap chicken for firm white fish fillets.