Lemon Fennel Chicken and Vegetable Bake - May 2018

Whilst technically NOT a thermomix dish, this thermomix lemon fennel chicken vegetable bake is an easy mid week dinner.  It's also fabulous as a weekend throw together and it's also a great dinner party dish! AND lunch the next day - DIVINE! - that's always assuming you have any left!  We didn't when the kids were down last time, much to my disgust as I had enjoyed it the next day when I first tested the dish!

It uses the amazing new spice blend Lemon Fennel Spice Rub and it's so delicious!  I have been wanting to try it as a Herbie Chicken Roast rub as well.  It is an awesome combo for lunch wraps with shredded chicken as well.

If you are looking to turn this dish into a low carb version, sub out potato for zucchini.

This delicious spice rub recipe was inspired from one of my lovely ThermoFun Club Members, Kate.   Thank you so much for sharing with us Kate.   I just can’t help myself thou and tweaked it a little more!  I hope you enjoy it as much as we do.

Lemon Fennel Chicken and Vegetable Bake – ThermoFun

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Ingredients

• 6 chicken thighs, halved
• 2 chorizo, thickly sliced diagonal cut
• 2 potatoes, 3cm diced
• 1 onion, thick slices
• 1 red capsicum, large strips
• 2 tablespoon ThermoFun Lemon Fennel Spice Rub
• 4 tablespoon olive oil
• 200g green beans, trimmed
• 16 kalamata olives, pipped
• plain yoghurt to serve

Instructions

1. Preheat oven to 180°C.
2. Place prepared chicken, chorizo, potato, onion and capsicum into a baking dish.
3. Sprinkle with TF spice rub and olive oil and using a large spoon or hands, combine well so that chicken and vegetables are coated well.
4. Bake for 30 mins.
5. Take the baking dish out of oven and add the green beans and olives. Gently stir in with chicken and other vegetables and continue baking for 20 mins.
6. Serve each portion with a dollop of yoghurt on top.

Notes

To make this recipe low carb, omit the potatoes and add batons of zucchini when you add the green beans and olives.

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