One Pan Roasted Chicken with Mustard Fennel & Leaks

A true one pot wonder. Chicken cooked in a pan skin side down then removed before vegetables and a lovely mustardy sauce. Then roasted for all the flavours to marry together. Full of good fiber, protein and good fats.

Ingredients

Method

Turn cooking mode on

Step 1

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Try 5 Days Free

Already subscribed? Log in or switch accounts.

For

4

M

I

1

Whole chicken, deboned

300

ml

Double cream

300

ml

Chicken stock

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Try 5 Days Free

Already subscribed? Log in or switch accounts.

Notes

You can use chicken thighs and skin on breasts if you want.

More to explore

Sticky & Spicy Soy Sauce Chicken Wings

30 minutes

Tuna Tostadas

35 minutes

Golden Lentil & Spiced Vegetable Wreath

50 minutes

Beef Bourguignon - The Greatest Stew Invented

3 hr 30 mins

Crispy Pesto Roasted Chicken

1 hr 10 mins

Same Day Focaccia

3 hr 30 mins

Slow-Braised Lamb Leg with Orange & Rosemary Sauce

3 hours

One Pan Marry Me Chicken with Butter Beans and Smoked Bacon

50 minutes