|3 tbsp||olive oil|
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.
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.
Remove baking dish from the oven and add cherry tomatoes. Increase heat to 200°C/390°F, 360W and bake for 5 min. more.