Chicken, fennel and lemon tray bake.
Cook time: 35 mins | Prep time: 20 mins | Serves: 6
Ingredients.
1 fennel bulb, sliced into 1cm thick slices
120g sun-dried tomatoes with olive oil, roughly chopped
800g chicken thigh fillets
1 tablespoon capers with 1 teaspoon of brine
1/2 lemon, thinly sliced, seeds removed
2 tablespoon olive oil
salt and pepper to taste
Garnish:
fennel fronds
1/2 cup basil pesto, store bought
1/2 lemon, squeezed
Method.
1. Preheat oven to 200ºC (180ºC fan). Get a baking tray and line with parchment paper.
2. Lay fennel slices onto the base of the tray. Add sun-dried tomatoes with the oil and sit chicken thigh fillets on top of fennel and tomatoes.
3. Scatter with capers and caper brine. Add lemon slices on top with olive oil, salt ad pepper.
4. Bake for 35 minutes. Serve with fennel fronds, lemon juice and basil pesto.
