Try this Chicken - Baked with Fennel & Potatoes recipe, or contribute your own.Suggest a better description
Boil the fennel & potatoes for 7 to 8 minutes. Drain. Put in a baking dish with the chicken and olives. In a small bowl, whisk the lemon juice, zest, oil and garlic together. Pour over the chicken and vegetables, season with salt and pepper.
Bake in oven at 190ºC for 45 to 60 minutes until chicken is cooked through. Serve
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|Serving Size: 1 Serving (374g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 55 (21%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 266.4mg||9 %|
|Potassium 1387.4mg||37 %|
|Total Carbohydrate 49.4g||15 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 39.3g|
|Protein 6.3g||9 %|
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Calories per serving: 257
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