Chicken & fennel tray bake with citrusy miso dressing
This dish is a family favourite — and with good reason. Inspired by a classic recipe from Alison Roman, who, by the way, I'm convinced I'll one day bump into at some impossibly cool club in NYC and she'll know my recipes as well as I know hers. A gal can dream.
The original recipe features a brilliantly clever chicken-browning technique that delivers golden, crispy skin without a frypan, splattering oil or kitchen drama. I've taken that idea and given it a Good Plate twist, bringing together two of winter's finest ingredients — sweet, juicy oranges and fragrant fennel.
The result is everything I want from a cold-weather meal: deeply savoury, bright, comforting and packed with flavour. Winter produce at its best. 🍊✨
SERVES: 4–5 PREP TIME: 30 MIN TOTAL TIME: 60 MINS
INGREDIENTS
600g chicken pieces (bone in, skin on thigh cutlets are my pick)
2 fennel cut into 8 pieces, fronds reserved
1/2 tbsp smoked paprika
1/2 tbsp garlic powder
1/2 cup white wine vinegar
EVOO
S&P
Citrus, miso & olive dressing
EVOO
400g tin chick peas, rinsed
1 cup green olives, pitted & crushed
3-4 garlic cloves, crushed
1-2 tbsp miso paste
1 lemon, rind finely grated & juiced
1 orange, rind finely grated & juiced
Handful parsley, finely chopped, some reserved for garnish
2 tbsp butter, chopped
S&P
METHOD
Preheat fan oven to 210 degrees
Combine chicken pieces (skin side up) & fennel in a large baking tray & sprinkle on spices, S & P, followed by EVOO - give it a good old rub down & then pour the vinegar all over the chicken and fennel. Pop in oven for about 30 mins or until nicely browned all over. If the fennel is browning too much then just flip them over.
While the chicken is roasting - add all of the dressing ingredients into the a mixing bowl except for the butter. Add a dash of water and give it a good stir until well combined.
Once the chicken is nicely browned, tender and cooked through (juices should run clear) - take out the tray and scrape all of the bits off the bottom with a spatula.
Reduce the oven temp to about 180 degrees.
Add the olive mixture to the chicken, spreading it all around nicely. Dot pieces of the butter into the crevices which will melt in for extra creaminess. Place back in the oven for about 20 mins. You’re looking for a lovely, saucy braise mixture.
Remove from oven and serve with brown basmati rice or roasted potatoes and steamed seasonal greens - add leftover parsley and fennel fronds to garnish.
Buon appetito 🍋
