Lemony Chicken, Fennel and Pea Bake

Serves 4-6 people

Full of bright green veggies this  easy, minimal-prep dinner of lemony chicken is a one-dish wonder.

2 fennel bulbs

1 pound baby potatoes, any larger ones cut in half

2 pounds bone in chicken, patted dry ~ I like to use thighs

2 lemons

1 tsp salt

2 tsp fennel seeds

3 Tbsp olive oil

1 cup chicken stock

1½ cups frozen peas

8 ounces sugar snap peas

2 ounces feta, crumbled

Preheat the oven to 425 F. 

Remove the tough stems from the fennel bulbs and slice the bulbs into thin wedges, reserving the fronds. Put the wedges into a large bowl with the potatoes and chicken.

Zest the lemons and squeeze the juice into a small bowl. Add the salt, fennel seeds, and olive oil and drizzle over the chicken and vegetables. Toss to make sure they are well covered with the mix.

Put into a large roasting dish. Add the chicken stock to the dish, then transfer to the oven and roast for 40 minutes.

Add the peas and sugar snaps to the dish. Return to the oven and cook for 5 -8 minutes until the peas are cooked through. Remove from the oven, then crumble the feta and scatter the chopped fennel fronds over the top. to serve.