Roast Chicken, Fennel and Orange Traybake
with Creamy Polenta
A delicious and hearty combination of seasonal flavours.
Cals 1021 · Prot 78 · Carbs 78 · Fat 45
Family Friendly
60 min
A delicious and hearty combination of seasonal flavours.
Cals 1021 · Prot 78 · Carbs 78 · Fat 45
Family Friendly
Ingredients
Chicken
Chicken legs
500 Grams
Garlic cloves
2 Piece
Orange
1 Piece
Red onion
1 Piece
Fennel
115 Grams
Fennel seeds
2 Grams
Orange juice
180 ML
Water
100 ML
Chicken stock cube
4*5*9*15*
1 Piece
Wholegrain mustard
13*
30 Grams
Plain flour
10*11*
10 Grams
Fresh thyme
10 Grams
Polenta
Parmesan
4*
30 Grams
Water
400 ML
Potato Seasoning
5 Grams
Polenta
80 Grams
Butter
4*
10 Grams
Allergens
*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *13 Mustard, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4276 / 1021 |
| Fats (g) | 45 |
| of which saturated (g) | 15.6 |
| Carbohydrates (g) | 78 |
| of which sugars (g) | 15.7 |
| Fibers (g) | 7.7 |
| Proteins (g) | 78.1 |
| Salt (g) | 5.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat oven to 220°C/200°C fan.
- Peel and finely chop the garlic.
- Cut the orange into slices.
- Peel and cut the onion into wedges.
- Trim the fennel and cut into thin wedges.
2 Make sauce
- Bring a kettle to the boil.
- Use a mortar and pestle or rolling pin to lightly crush the fennel seeds.
- In a measuring jug, combine the orange juice, 100ml boiled water, 0.5 stock cube, fennel seeds, garlic and mustard.
- In a small bowl combine flour and 1 Tbsp water to make a slurry.
- Add the slurry to the measuring jug. Mix well.
3 Bake
- In a large oven-proof dish, add the fennel and onion wedges.
- Season the chicken with a pinch of salt and pepper.
- Nestle the chicken between the vegetables and drizzle with oil.
- Add the orange slices and a few sprigs of thyme.
- Add the sauce to the dish and ensure the vegetables are submerged.
- Roast for 40-45 min until the chicken is cooked, the fennel is softened and the sauce is slightly thickened.
4 Prep parmesan
- Use a box grater to finely grate the parmesan.
5 Make polenta
- When the chicken is almost done, in a small pot, bring the measured water to a boil.
- Lower the heat and add the vegetable seasoning and polenta.
- Whisk for 2-3 min until the polenta starts to bubble and thicken.
- Cook over low heat for 5-7 min until the polenta is smooth without much grit, stirring regularly.
- Once thickened, stir in the butter and grated parmesan. Cover and set aside.
Tip! If the polenta stiffens, reheat, add a splash of water and mix through.
6 Serve
- Serve the Roast Chicken, Fennel and Orange Traybake over a bed of Creamy Polenta and pour over the sauce from the baking dish.
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