Chicken bake with lemon, fennel and olives
Chicken bake with lemon, fennel and olives INGREDIENTS1 large chicken, portioned1 medium lemon, sliced very thinly1-2 bulbs of fennel, sliced2.5ml ( tsp) fennel seeds45ml (3 tbsp) olive oil, plus extra12-18 black olivesSalt and freshly ground black pepper15ml (1 tbsp) balsamic vinegarFresh parsley and fennel frondsMETHODToss the chicken with lemon slices, fennel, fennel seeds, olive oil and olives. Season and leave covered for 15 minutes to allow flavours to blend. Toss again to coat chicken well and transfer to a baking dish.Bake in a preheated oven at 180°C for 45 minutes, basting a couple of times. Remove from oven and stir through balsamic vinegar, drizzle with extra olive oil and bake for a further 10 minutes.Scatter with parsley and fennel fronds and serve with polenta or mash. (Warn guests about the olive pips; you can use pitted olives but they don't look as good.) Serves 4..
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