Tasty traybakes
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Tarragon chicken and fennel bake with baby carrots and pearl onions This might just be the easiest traybake in the world, requiring very little preparation.
SERVES 4 ✱ 1 large fennel bulb, trimmed, cut into eight, fronds chopped ✱ 12 baby onions or small shallots, peeled and trimmed ✱ 16 baby carrots, washed and trimmed ✱ 8 free-range chicken thighs and drumsticks, skin on ✱ 4 cloves garlic, crushed ✱ 2tbsp chopped fresh tarragon ✱ Grated zest and juice of 1 lemon ✱ 3tbsp olive oil ✱ Salt and pepper ✱ 5tbsp dry white wine ✱ 4tbsp crème fraîche ✱ 1tbsp wholegrain mustard You will need: a large roasting tin 1 Preheat oven to 220C/Fan 200C/ Gas 7 and grease a large roasting tin. 2 Place fennel pieces, onions, carrots and chicken in the tin. Scatter the garlic, tarragon and lemon zest over the top. Pour over the olive oil, season and mix. Turn chicken skin side down. 3 Bake for 30 minutes, then turn everything so chicken pieces are skin side up. Bake for another 25–30 minutes. 4 When it’s ready, remove the chicken and vegetables to a warm platter and cover. 5 Put the tin on the hob over a high heat, add the wine and let it reduce a little. Turn the heat down, add the crème fraîche and mustard and whisk gently to make a sauce. Add the lemon juice and mix well. Drizzle over the chicken and vegetables. Before serving, scatter the reserved fennel fronds. Per serving: 616 cals, 44g fat (13g saturated), 19g carbohydrates
