Roast chicken with fennel and chilli rub

Total Time
Try adding a simple spice rub to create a tastebud-tingling take on chicken bake
  • fennel bulb(s)
    2 small, cut into wedges
  • Carrot, baby, raw
    12 individual
  • olive oil
    1 tsp
  • fennel seeds
    1 tsp, crushed
  • fresh lemon rind
    2 tsp, finely grated
  • dried chilli flakes
    1 tsp
  • pepper
    ¼ tsp
  • skinless chicken breast
    600 g, (4x150g fillets)
  • zucchini
    2 medium, cut into batons
  • lemon(s)
    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.

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