One pan weeknight mini chicken roast

Appetizing One pan weeknight mini chicken roast Recipe

This full roast chicken dinner with golden vegies and crunchy potatoes is ready in next to no time.
One pan weeknight mini chicken roast
Prep Time : 0:10 | Cook Time : 0:35 | Total Time : 0:45 | Serving : 4 person.


  • 4 (580g) chicken thigh fillets, halved

  • 2 large fennel bulbs, trimmed, cut into wedges

  • 250g cherry tomatoes

  • 8 garlic cloves, unpeeled

  • 1 lemon, cut into wedges

  • 1 tablespoon fennel seeds

  • 1/4 cup olive oil

  • 800g pkt McCain Roast Potatoes Traditional


  • Step 1

    Preheat oven to 220C or 200C fan-forced. Place 2 large baking trays in oven.

  • Step 2

    Place chicken, fennel, tomatoes, garlic, lemon, oil and fennel seeds in a large bowl. Season and toss to coat. Place on hot tray along with potatoes. Roast for 30-35 minutes or until chicken is cooked, vegetables are golden and potatoes are crunchy.

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