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This is a favorite dinner of ours, the combination of the sticky honey and lemon with the garlic, fennel, chicken and thyme are just wonderful and the bonus is there is only one pot to wash afterwards.

Adapted from a recipe in a Weight Watchers Magazine

Serves 4


2 red onions cut into wedges
500g potatoes with the skins left on and cut into wedges
1 head of fennel cut into wedges
1 tablespoon of olive oil
Juice of 1 lemon
2 tablespoons of runny honey
4 cloves of garlic chopped
2 tablespoons of fresh thyme
4 skinless chicken breasts or 500g of chicken fillets
2 tablespoons of chopped parsley


Pre heat the oven to 180C.
In a large roasting pan add the potatoes, fennel and onion wedges and drizzle over the olive oil and season.
Roast for 35 minutes stirring occasionally.
While the vegetables are roasting mix in a bowl the lemon juice, honey, garlic and thyme. Season well and add the chicken pieces and marinade for 15 minutes.
Place the chicken on top of the vegetables and pour over the remaining marinade.
Roast for a further 30 minutes until golden and the vegetables are starting to go sticky and crispy.
Sprinkle with the chopped parsley and serve.