Lemon Chicken with Fennel

Monica Galleti is Sous Chef at Le Gavroche, and a big fan of organic production. Thank you to the Organic Naturally Different campaign who kindly shared this recipe with us

"This is such an easy meal and you can substitute the veg for whatever you have, for example shredded cabbage in place of fennel. Leftovers can be made into a chicken bake too. No fuss, just let the oven do its thing."

Lemon Chicken and FennelServes 2


  • 2 x chicken thighs and legs
  • 4tbsp lemon and lime marmalade
  • 2 small preserved lemons
  • 3 pinches of thyme leaves
  • 10 small organic new potatoes
  • 3 Bulbs of fennel
  • Salt and pepper


  1. Preheat oven to 180 degrees Celsius
  2. Season the chicken with the salt and pepper then rub liberally with the marmalade and set aside for 10 minutes
  3. Cut the fennel in half then slice roughly
  4. Sprinkle into the base of a deep roasting tray
  5. Remove seeds from preserved lemons and roughly chop then sprinkle over the fennel
  6. Scatter the thyme leaves and the baby potatoes on top
  7. Season with the salt and pepper and then place the chicken pieces on top skin side up
  8. Place in oven and cook for about 1hr
  9. Let rest 5 minutes before serving




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