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Roast chicken legs with fennel, olives and bread

Juicy roast legs on a bed of fennel.

  • 50 min
  • 1 serving
  • Italian cuisine
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Roast chicken legs with fennel, olives and bread

Per serving

Calories
615 kcal
Protein
34.8 g
Carbohydrates
38.6 g
Fat
36.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Chicken legs170 g
  • Fennel200 g
  • Black olives6
  • Orange zest2 g
  • Whole wheat bread50 g
  • Extra virgin olive oil6 g
  • Saltto taste
  • Black pepperto taste

Contains: gluten,

In season: October – April

Method

  1. Preheat the oven to 200 °C (conventional). Skin the chicken legs and season them with salt, pepper and the grated orange zest.
  2. Prepare the fennel: remove the stalks and the outer layer if damaged, cut it into wedges of about 2 cm and rinse.
  3. In a roasting tin toss the fennel wedges with the oil, a pinch of salt and the black olives, then lay the chicken on top.
  4. Roast for 40 minutes, turning the chicken halfway, until the meat is golden and runs clear when pierced near the bone, and the fennel is tender and caramelised at the edges.
  5. Serve with the wholemeal bread.

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