Fennel, Orange & Chicken Bake. Add some vibrant citrus flavours to your next mid-week dinner and try this warming Fennel, Orange & Chicken Bake.
Fennel, Orange & Chicken Bake
3 baby fennel bulbs, trimmed (reserve fronds, optional)
2 oranges, sliced
½ cup Kalamata olives, pitted
½ cup vermouth
1 tbsp extra-virgin olive oil
4 chicken cutlets, skin on
sea salt flakes, to season
freshly ground black pepper, to season
1 Preheat oven to 200C. Thinly slice fennel bulbs and put in a large roasting pan. Add orange, olives, vermouth and oil. Toss until well combined. Season chicken cutlets with sea salt flakes and freshly ground black pepper. Place chicken cutlets on top of fennel mixture.
2 Bake for 30–35 minutes or until chicken is golden and cooked through.
3 Serve chicken with fennel mixture. Garnish with fennel fronds (optional).