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Image: cooked chicken thighs sit on top of sliced potato and fennel, and alongside slices of lemon and sprigs of fennel

Tray bake with Aquavit

Prep Time 15 minutes
Cook Time 50 minutes
Servings 4 People
Author Charlie H-S

Ingredients

  • 4 Chicken pieces (thighs, drumsticks, breast) As mentioned, swap out for fish or pork if preferred.
  • 3 Large potatoes, sliced thinly
  • 1 Large fennel bulb, sliced thinly As mentioned, swap out for onion, leeks, or shallots
  • 70 ml Nuet Aquavit Swap out for vermouth, gin, wine, or cider if you don't have any
  • Juice of half a lemon (optional)
  • Drizzle of olive oil/rapeseed oil
  • Salt and pepper

Instructions

  1. Preheat the oven to 200/220 Fan/Gas Mark 6.

  2. While that heats up, prep the bake. Layer the potatoes and fennel in the bottom of the tray, and drizzle with a little oil.

    Image: Thin slices of potato and fennel in a white ceramic dish, covered with a drizzle of rapeseed oil

  3. Pour in the aquavit, and squeeze in the lemon juice.

  4. Place the chicken on top, and season well. All the liquid will keep the chicken on top moist, whilst cooking through the vegetables on the bottom.

    Image: raw chicken thighs sit on top of sliced potato and fennel, and alongside slices of lemon and sprigs of fennel

  5. Pop into the oven for 35-50 minutes. Once the chicken is cooked through, and the potatoes allow a skewer or knife to easily pass through them, you're done.

    Image: cooked chicken thighs sit on top of sliced potato and fennel, and alongside slices of lemon and sprigs of fennel

  6. Let it rest for 5 minutes or so before serving.

    Image: a white bowl filled with a serving of the cooked tray bake and a side of spring cabbage