‘This one-pot roast with fennel potatoes and bite size boneless chicken pieces can be prepared in 5 minutes, then roasted in the oven for 55 minutes making a fresh meal in an hour. You can barely distinguish the chicken from the potatoes after they are cooked and they are also delicious served cold on toothpicks with drinks.
In Malta roasted fennel potatoes are nearly a must for Sunday lunch.’
You will need:
500g medium size potatoes
500 g chicken breast
1 large purple onion
1 natural stock cube in 50 ml water
2 tablespoons fennel
4 tablespoons olive oil plus more to drizzle prebaking if desired
1/4 teaspoon lemon zest
A few fresh marjoram leaves
Sea Salt and Freshly Crushed Pepper
Preheat oven to 200C.
Chop the onion into thin slices.
Lightly crush the fennel.
Cut the chicken breast into bite size pieces.
Wash the potatoes and chop them into bite size pieces skin on.
Add the chicken pieces, lemon zest and onion slices to the potatoes. Add the olive oil.
Use your hands to turn them over a few times so that all the pieces are coated in olive oil Season with sea salt and freshly ground pepper.
Prepare an ovenproof dish by brushing it lightly with olive oil.
Place the chicken, onions and potatoes into an ovenproof dish.
Pour the stock.
Scatter the fennel seeds and marjoram leaves on top.
Season again with more pepper.
Drizzle some more olive oil.
Roast at 200C for 40 minutes. Check and if the top is crispy enough for you lower the oven temperature to 180C for the last 15 minutes. (we like ours very crispy)
Allow to rest for 10 minutes uncovered before serving.
Tip: ‘Scatter some pieces of Maltese Sausage meat before you add the fennel seeds for more amazing flavors’
My fresh herbs and vegetables come from Big Fresh, chicken and Maltese Sausage from Falzon Butcher, fennel seeds by Schwartz, natural stock cubes by Kallo at Good Earth and kitchenware by Tescoma.