less than 30 mins
30 mins to 1 hour
By Theo Randall
From Saturday Kitchen
For the chicken
- 2 fennel bulbs (or onions), trimmed and each cut into 8 wedges
- 300g/10½oz Charlotte potatoes, peeled and cut into 5mm slices
- 5 garlic cloves, unpeeled
- 3 tbsp extra virgin olive oil
- 2 large chicken legs (or any chicken pieces)
- 1 tbsp thyme leaves
- 100g/3½oz Datterini or cherry tomatoes, cut in half
- sea salt and freshly ground black pepper
For the salsa verde
- 1 tbsp chopped fresh flatleaf parsley
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh basil
- 30g/1oz capers, chopped
- 1 tsp Dijon mustard
- 2–4 tbsp olive oil
To make the chicken, cook the fennel in a saucepan of boiling salted water for about 5 minutes until tender. Transfer the fennel, using a slotted spoon, to a bowl. Keep the water in the saucepan boiling. Add the potatoes and garlic to the boiling water and cook for about 8 minutes until tender. Drain and add to the bowl with the fennel.
Heat 1 tablespoon of the oil in a flameproof casserole or ovenproof frying pan. Season the chicken legs with salt and pepper, then place them skin-side down in the pan. Cook for about 2 minutes until there is a little colour on the skin. Turn the chicken legs over and cook for another 2 minutes. Remove from the heat and take the chicken legs out of the casserole.
Preheat the oven to 200C/180C Fan/Gas 6.
Add the garlic, thyme and tomatoes to the fennel and potatoes in the bowl. Pour in the remaining olive oil and season with salt and pepper. Tip the mixture into the pan and spread out evenly. Cook over a low heat for about 5 minutes so the potatoes start to go slightly crispy.
Place the chicken legs on top of the potato mixture. Add 2 tablespoons of water to the pan, transfer to the oven and cook for about 20 minutes until the chicken is thoroughly cooked.
To make the salsa verde, place all of the ingredients in a bowl and mix to combine. Serve the chicken immediately, topped with the salsa verde.