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Italian Tray Bake

Makes 4-6 servings 3 large Yukon gold potatoes, unpeeled and cut into 1-inch chunks 2 medium fennel bulbs, trimmed and cut into 8 wedges each

    Inquirer
    Published 

Makes 4-6 servings

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3 large Yukon gold potatoes, unpeeled and cut into 1-inch chunks

2 medium fennel bulbs, trimmed and cut into 8 wedges each

8 chicken thighs, bone-in and skin on

8 Italian sausages

1 bunch fresh rosemary

Zest from one unwaxed lemon

1 teaspoon kosher salt

Ground pepper

1/4 cup olive oil

Reserved fennel fronds, chopped

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1. Preheat oven to 425 degrees. Put the potatoes into a sheet pan and add the fennel, chicken thighs, and sausages. If using 2 pans, divide everything between them (and also swap the pans over and turn them around halfway through the cooking time).

2. Arrange about 4 sprigs of the rosemary among the chicken and sausages, then finely chop the needles of 2 more sprigs, to give you about 2 teaspoons of finely chopped needles, and sprinkle these onto the chicken pieces.

3. Zest the lemon over everything, and season with the salt and a good grinding of pepper. Drizzle with the oil and bake for 50 to 60 minutes, or until the chicken skin and sausages are golden and vegetables are cooked through. Sprinkle with fennel fronds.

Per serving (based on 6): 712 calories; 71 grams protein; 44 grams carbohydrates; 1 gram sugar; 47 grams fat; 223 milligrams cholesterol; 804 milligrams sodium; 7 grams dietary fiber.

    Inquirer