Fennel and tender chicken from the oven

Name: fennel and tender chicken from the oven
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg sticking potato; 1 fennel bulb; 500 g raw beetroot; 3 el peanut oil; 740 g chicken fillet; 4 toe garlic; 2 tl ground fennel seed; 3 medium oranges; 75 g lamb's lettuce

Spring dish with tender chicken, fennel, beetroot and fresh orange wedges.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ° C.
Clean the potatoes and cut into 4 parts. Wash the fennel and cut the bottom and the green of the tuber. Keep the green to garnish.
Halve the fennel, remove the hard core and cut the fennel into thin segments. Peel the beets and cut into thin parts.
Divide the potato and beet over a baking sheet covered with parchment paper. Sprinkle with the oil.
Divide the chicken, fennel and unpeeled garlic over the second baking sheet covered with parchment paper.
Sprinkle the chicken with the fennel seed, pepper and salt. Sprinkle with the oil, place the baking trays in the oven and roast in approx. 30 minutes.
Spoon halfway between the contents of both baking trays and change the place in the oven.
Meanwhile, clean the orange and grate the orange zest of a ½ fruit. Squeeze out the orange.
Mix 3 tbsp orange juice with the rest of the oil, pepper and, if necessary, salt into a dressing.
Use a sharp knife to cut the skin and white skin of the rest of the oranges.
Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife.
Mix the dressing with the lamb's lettuce and the orange wedges.
Remove the baking trays from the oven. Keep the garlic cloves separate.
Scoop the vegetables and potato together and spread with the chicken and salad over the plates.
Garnish the chicken with the orange zest and the green of the fennel. Carefully press the garlic from the skins, prefeel and brush the chicken and potato with it.