The Hairy Bikers' chicken and fennel traybake
They might have been separated during lockdown, but through the wonders of technology today both Hairy Bikers join us live from their individual homes. As they set out to prove you can still eat your favourite foods, and stay healthy, today they’ll be making a delicious chicken and fennel traybake, with a healthy vitamin-rich drink to go alongside.
Chicken traybake with fennel, peas and new potatoes
A chicken tray bake is a trusty favourite for both of us and this is our latest version. We reckon it will be a go-to supper in households around the country. There are lots of lovely flavours and a good range of textures, thanks to all the different vegetables.
Serves: 4
Ingredients
1 large or 2 small fennel bulbs, trimmed and sliced into 8 wedges
200g baby new potatoes, sliced lengthways
8 skinless, boneless chicken thigh fillets, trimmed of any fat
100ml white wine
Juice and zest of 1 lemon
1 tsp dried thyme
300g peas
2 little gem lettuces, halved lengthways
Low-cal olive oil spray
Freshly ground black pepper
Method
Preheat the oven to 200°C/Fan 180°C/Gas 6. Arrange the fennel and potatoes in a large roasting tin, then drape the chicken thighs on top, partially covering the fennel. Pour over the white wine and lemon juice, then sprinkle on the zest and thyme. Season generously with pepper.
Cover the roasting tin with foil and put it in the oven for 30 minutes. Then remove the tin from the oven, take off the foil and pour the peas in around the chicken. Uncover the fennel and potatoes as you go – you want them to crisp up, not to be smothered in peas. Tuck in the little gems around the veg.
Spritz with oil, then bake for another 30–35 minutes, uncovered, until the potatoes and fennel are tender and the potatoes have crisped up a bit around the edges.
Fresh turmeric, ginger and lemon water
Dave and I drank this a lot while filming Route 66 in the States. It's one of those drinks that just makes you feel a little better when you’ve drank it. Puts a bit of zip in ones pip !!
Ingredients
200g of fresh turmeric root - grated
200g fresh ginger root - grated
3 x unwaxed lemons - juice and zest
2 Litres of Water
4 tablespoons of honey
Method
In a pan with a lid add the Fresh Turmeric, Ginger, Lemon Juice and zest.
Add the water.
Over a medium heat bring to the boil with the lid on. Boil for 15 minutes.
Allow to cool to a tepid temperature and strain. Discard the solids and add the honey to the tepid liquid. Stir until the honey dissolves. Cool the liquid completely.
Serve over ice with a slice of lemon or serve warm with a cinnamon stick stirrer.
Notes: If you like it less sweet use less honey. You may store in the fridge for a week.
Benefits of turmeric - there are many but a few are anti-inflammatory and anti-oxidant