Baked Chicken with Fennel and Potatoes from Spring and Summer Cooking with a Veg Box (Riverford Comp
Oven bakes make for easy meals which can easily be scaled up or bulked out to feed more people. This one is good with a side dish of wilted spinach, spring or summer greens.
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Ingredients
- salt
- black pepper
- 2 garlic cloves, crushed
- juice of ½ lemon
- 1 tbsp olive oil
- 2 chicken legs
- 14 black olives, pitted
- 6 wedges, with the core intact to hold it together
- 400 g new potatoes, scrubbed and cut into halves, or quarters if large
- 1 large fennel bulb, cut into
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