Chicken with fennel, olives, capers, and thyme
Indulge in a special occasion dinner with Chicken with fennel, olives, capers, and thyme. Perfect for gatherings, this gut-friendly recipe is flexible for guests with dietary needs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at loveyourgut.com.
Cooking tools:
- Roasting pan
- Skewer
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Oven
- Serving platter
- Plate
Ingredients
- 400g small potatoes, scrubbed and sliced thickly
- 2 red onions, peeled and cut into wedges
- 1 bulb of fennel, cut into wedges
- 2 unwaxed lemons
- 2 tbsp capers, rinsed and dried
- 150g large, green, queen olives
- 8 skin on, bone in, chicken thighs, excess skin and fat trimmed
- 5 thyme sprigs
- 2 bay leaves
- 3 small heads of garlic, cut in half around the middle
- 3 tbsp extra virgin olive oil
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