Oven-baked chicken with fennel and tomatoes

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!