Chicken with carrots, fennel and new potatoes

Serves: 4

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Total Time: 50

Prep Time: 10

Cook Time: 40

• 8  chicken thighs
• 4  garlic cloves, chopped
• 1  red onion, chopped
• 4  fresh rosemary stalks
• 2  fennel bulbs, cut into wedges
• 500g/1lb 2oz baby Chantenay carrots, scrubbed
• 500g/1lb 2oz baby new potatoes
• 3 tablespoon(s) olive oil 250ml/ 9fl oz white wine

Method

1. Preheat oven to gas mark 6/200°C (180°C in a fan oven). Season chicken thighs on flesh side with salt and freshly ground black pepper, and sprinkle over garlic. Secure into a neat shape with a cocktail stick and put into two roasting tins, skin-side up. Scatter over onion and rosemary.
2. Arrange fennel, carrots and new potatoes in roasting tin. Drizzle with olive oil and roast for 20 mins.
3. Turn over vegetables, pour over wine and cook for 20 mins more, till chicken is browned and meat and vegetables are tender. Finish with a couple of fresh rosemary sprigs.

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