Passover Lemon-Herb Chicken with Fennel & Potatoes
This is a simple meat meal for the first days of Passover, centred on kosher-certified chicken, fennel, potatoes, lemon and herbs. Use packaged ingredients certified kosher for Passover, and keep it dairy-free with no chametz or kitniyot ingredients. The traybake format keeps the cooking clear and calm.
Ingredients
This recipe uses ingredients best picked up from your local shop.
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Local shop4 kosher-certified chicken legs or thighs
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Local shop700g potatoes, cut into chunks
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Local shop2 fennel bulbs, sliced into wedges
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Local shop3 carrots, cut into batons
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Local shop2 tbsp certified kosher for Passover olive oil
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Local shop2 lemons, one sliced and one juiced
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Local shop2 cloves garlic, crushed
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Local shop1 small bunch parsley and dill, chopped
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Local shopto taste certified kosher for Passover salt and black pepper
Method
Serves 4 · about 60 minutes from start to finish.
Heat the oven to 200C / 180C fan. Put the potatoes, fennel and carrots in a large roasting tin.
Whisk the olive oil with the lemon juice, garlic, salt and black pepper.
Rub the chicken with some of the lemon oil, then toss the vegetables with the rest.
Nestle the chicken among the vegetables, add the lemon slices and roast for 40-45 minutes until the chicken is cooked through and the potatoes are tender.
Rest for 5 minutes, then scatter with parsley and dill.
Serve as a meat meal with no dairy sides.
Nutrition
Estimated per serving
Cook's tip
For Passover, the certification matters as much as the ingredient list. Check every packaged item, including oil, salt and pepper, for kosher-for-Passover status.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout. Diet labels such as Gluten-Free and Dairy-Free describe the recipe as written from the ingredients listed - always check the labels on the specific products you buy.