Oven-baked chicken with fennel and tomatoes

Based on 13 ratings
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Difficulty

Easy 👌
5
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
chicken legs
3 bulbs fennel
15 cherry tomatoes
3 tbsp olive oil
10 g thyme
salt
pepper
Metric
Imperial

Utensils

  • microwave and oven proof baking dish
  • cutting board
  • knife
  • oven with microwave function
  • paper towel

Nutrition per serving

Cal
762
Protein
50g
Fat
60g
Carb
7g

Step 1/4

Cut off the ends of the fennel and slice finely. Transfer into a microwave proof baking dish. Drizzle with olive oil and scatter thyme on top. Season with salt and pepper and toss well.
  • 3 bulbs fennel
  • 3 tbsp olive oil
  • 10 thyme
  • salt
  • pepper
  • microwave and oven proof baking dish
  • cutting board
  • knife

Cut off the ends of the fennel and slice finely. Transfer into a microwave proof baking dish. Drizzle with olive oil and scatter thyme on top. Season with salt and pepper and toss well.

Step 2/4

Wash and pat dry chicken legs. Transfer onto the fennel and season with salt. Transfer baking dish to the oven with microwave function and cook at 180°C/350°F, 360W for 20 Min.
  • 4 chicken legs
  • salt
  • oven with microwave function
  • paper towel

Wash and pat dry chicken legs. Transfer onto the fennel and season with salt. Transfer baking dish to the oven with microwave function and cook at 180°C/350°F, 360W for 20 Min.

Step 3/4

Remove baking dish from the oven and add cherry tomatoes. Increase heat to 200°C/390°F, 360W and bake for 5 min. more.
  • 15 cherry tomatoes

Remove baking dish from the oven and add cherry tomatoes. Increase heat to 200°C/390°F, 360W and bake for 5 min. more.

Step 4/4

Remove baking dish from the oven and remove thyme. Enjoy with fresh bread, if desired!

Remove baking dish from the oven and remove thyme. Enjoy with fresh bread, if desired!