Oven-baked chicken with fennel and tomatoes
Ingredients
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microwave and oven proof baking dish, cutting board, knife, oven with microwave function, paper towel
Nutrition per serving
Step 1/ 4
- 1½ bulbs fennel
- 1½ tbsp olive oil
- 5 g 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
- 2 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
- 7½ 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!
Enjoy your meal!
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