Marinated chicken skewers with fennel root gratin

Preheat the oven to 200 ° C.

Soak the skewers in cold water. Cut the chicken into pieces of 2 cm and put in a bowl.

Clean the lemon. Grate the yellow skin and squeeze out the fruit. Clean the garlic and press above the chicken.

Sprinkle the chicken with the lemon juice and sprinkle with the thyme and pepper and salt. Spoon well and marinate until use.

Wash the fennel bulb and cut off the hard bottom. Halve lengthways, remove the hard core and cut into thin sections.

Cut the carrots diagonally in half. Clean the garlic and cut finely.

Spread the fennel, carrot, garlic and oil over a baking sheet covered with parchment paper.

Sprinkle with pepper to taste. Roast the vegetables in the middle of the oven for approx. 20 minutes until al dente. Crumble the goat cheese over the last 10 min.

Meanwhile, wash the potatoes, halve the larger ones and boil them in water with salt, if necessary, for 15 minutes.

In the meantime, baste the chicken to the skewers. Heat the grill pan and grill the skewers in 8 to 10 minutes.

Drain the potatoes and scoop with the vinaigrette and rocket.

Serve the chicken skewers with the fennel root gratin and potatoes. Sprinkle the lemon zest over the chicken.