Roasted chicken with fennel-pepper-vegetables

Name: Roasted chicken with fennel-pepper-vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 red pepper; 1 yellow pepper; 2 Fennel tubers with green; 3-4 Garlic cloves; 4 Chicken filets with skin; 100 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 ml Soy sauce; 4 TABLESPOONS Lemon juice; 2 TABLESPOONS Honey

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

"The fillets are marinated several times with a simple mix of soy sauce, lemon and honey. With it the fantastically fragrant fennel. If you want to go one better, add fennel seeds or a little pernod liqueur.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 red pepper
1 yellow pepper
2 Fennel tubers with green
3-4 Garlic cloves
4 Chicken filets with skin
100 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 ml Soy sauce
4 TABLESPOONS Lemon juice
2 TABLESPOONS Honey

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Clean, wash and cut the peppers into larger pieces. Clean the fennel (keeping the green), wash and cut into strips. Peel garlic and cut into slices.
2
Rinse chicken fillets and pat dry well. Coat all around with a little oil. Season with salt and pepper and place in a roaster. Spread vegetables and garlic around the meat, season with salt and pepper. Drizzle remaining oil over it.
3
Mix soy sauce, lemon juice and honey. Spread some of the sauce on the chicken. Cook in a hot oven for about 35 minutes. Brush the chicken with the sauce from time to time.
4
Approx. 10 minutes before the end of the cooking time, switch on the oven grill, brush the chicken with the sauce again and fry until crispy brown. Wash the fennel greens, shake dry and chop. Arrange chicken with vegetables and broth, sprinkle with fennel greens. Serve with basmati rice or a leek salad.