Roast Chicken Tray Bake




  • 1 whole chicken
  • 1 fennel bulb
  • 1 red onion
  • 3 garlic cloves
  • sprigs thyme
  • 150ml chicken or vegetable stock
  • 1 Handful frozen peas
  • 3 tbsp PW coconut oil
  • 1 tbsp Dijon mustard
  • 1 lemon juice

Nutritional Info


  • Heat the oven to 190°C/170°C fan/gas 5.
  • Combine the marinade ingredients in a non-metallic bowl (coconut oil, mustard, lemon juice).
  • Add the chicken, season with salt and pepper, and rub in to coat evenly.
  • Leave to marinate for 30 minutes, if you have time.
  • Place the fennel, onion, garlic and thyme in a roasting dish with the chicken and marinade, then add the stock.
  • Roast for 40-45 minutes, or until the chicken is cooked through.
  • Gently mix in the peas, then return to the oven and cook for another 3 minutes.
  • Meanwhile, heat a griddle pan to hot and quickly press the clementine discs on to the surface for ½-1 minute until they caramelise on one side.
  • Remove with a fish slice, and use to garnish the chicken dish, with the fennel fronds.
  • Add a squeeze of lemon and serve with sweet potatoes and.