Citrusy chicken, fennel and potato tray bake | Ottolenghi Recipes

Ingredients

• 30g unsalted butter
• 3 tbsp olive oil
• 10 garlic cloves, peeled and smashed with the back of a knife
• 3 tbsp Ottolenghi citrus and spice blend
• 1 tbsp lime juice
• 8 skin-on, bone-in, chicken thighs (1.4kg)
• 1 large fennel bulb, halved and each half cut into 4 wedges (375g)
• 500g red lady potatoes, skin-on, thinly sliced into 0.3cm rounds
• 3 tbsp double cream
• 20g piece of parmesan cheese
• salt and freshly ground black pepper