Monica Galetti's lemon chicken with fennel recipe

1. 1

   Preheat the oven to 180C.

2. 2

   Season the chicken with the salt and pepper then rub liberally with the marmalade and set aside for 10 minutes.

3. 3

   Cut the fennel in half then slice roughly, then sprinkle into the base of a deep roasting tray.

4. 4

   Remove seeds from preserved lemons and roughly chop then sprinkle over the fennel.

5. 5

   Scatter the thyme leaves and the baby potatoes on top.

6. 6

   Season with the salt and pepper and then place the chicken pieces on top skin side up.

7. 7

   Place in oven and cook for about 1hr.

8. 8

   Let rest 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.