Baked Chicken With Fennel And Rosemary - cooking recipe

Ingredients

2 bulbs baby fennel, quartered
1 None red bell pepper, seeded, thickly sliced
1 tbsp olive oil
2 sprigs rosemary
2 None plum tomatoes, halved
2 tbsp balsamic vinegar
3 1/2 lb whole chicken, cut into 8 pieces
2 tsp fennel seeds
1 tsp paprika
None None mashed potatoes, to serve
None None mixed greens, to serve

Preparation

Preheat oven to 425\u00b0F.
Arrange fennel and pepper in a large baking dish. Drizzle with oil and sprinkle with rosemary leaves. Season. Bake for 10 mins. Add tomatoes and vinegar. Place chicken on top, skin-side up. Sprinkle with fennel seeds and paprika. Reduce oven to 400\u00b0F and bake for 35-40 mins, or until chicken is cooked through, basting with pan juices.
Transfer chicken and vegetables to a serving platter. Drizzle with pan juices. Serve with mashed potatoes and mixed greens.