Lemon & Herb Roast Chicken with Fennel, Potatoes & Asparagus

Serves: 4 | Cooking Time: 70 min

  • 800g–1kg Inglewood Organic Chicken Thighs
  • 600g potatoes, washed and cut into wedges
  • 2 fennel bulbs, trimmed and cut into wedges
  • 1 bunch asparagus, woody ends removed
  • 2 tbsp olive oil
  • 1 lemon, zest and juice
  • 2 garlic cloves, crushed
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and black pepper

  1. Preheat oven to 200°C (180°C fan-forced).
  2. Place the potato wedges and fennel in a large roasting tray. Drizzle with 1 tbsp olive oil and season with salt and pepper.
  3. Roast for 15 minutes to give the vegetables a head start.
  4. Meanwhile, combine the remaining olive oil, lemon zest, lemon juice, garlic, oregano and thyme in a small bowl.
  5. Rub the lemon herb mixture over the chicken thighs.
  6. Remove the tray from the oven, turn the vegetables and arrange the chicken on top.
  7. Return to the oven and roast for approximately 30–35 minutes, or until the chicken is golden and reaches an internal temperature of 75°C.
  8. Add the asparagus for the final 8–10 minutes, tossing lightly in the roasting juices.
  9. Allow the chicken to rest for 5 minutes before serving with the roasted vegetables.

Chef's Tip: Roasting fennel brings out its natural sweetness and mellows its aniseed flavour. It's a wonderful way to introduce this beautiful seasonal vegetable to the family.

Vegetarian/Vegan Swap: Replace the chicken with large portobello mushrooms or marinated firm tofu. Roast until golden and cooked through, adjusting the cooking time accordingly.

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