Slow roasted chicken with fennel and peppers - Kim's Club
Prep time
Cook time
Total time
Mediterranean style chicken - slow roasted to melt in your mouth!
Recipe type: Main
Serves: 4
  • Chicken Leg Quarters - (Leg and Thigh), 4 PIECE
  • Fennel bulb 1 whole - quartered lengthwise
  • Whole Red Pepper, 1 whole - sliced into 8 strips
  • Pitted Dry Black Olives, 35 g
  • Pitted Green Olives With Herbs & Garlic, 30 g
  • Wine, White, Dry, 100 ml
  • Cherry Tomatoes, 6 halved
  • Worcestershire Sauce, 1 Tsp/5ml
  • Garlic Clove, 2 cloves, crushed or finely minced
  • Olive Oil, 1 tbsp
  • Feta cheese, cubed 100 g
  • Mixed herbs - about a tsp.
  • Salt and pepper
  1. At least an hour ahead (or overnight) marinate your chicken. Place the chicken in a sealeable bag. Mix the balsamic, wine, garlic and worcestershire sauce and pour over the chicken. Mush it around the chicken and keep in the fridge, turning every so often to keep chicken coated. When you are ready to cook, turn your oven to gas 2,150C, 300F. Place the fennel in a roasting tin (not too big - you want everything to fit snugly if you can), evenly scatter over the halved tomatoes, peppers and olives. Then scatter over the feta cheese. Place the chicken on top of the veg and pour the marinade over all. Sprinkle with mixed herbs and a grinding of salt & pepper. Drizzle with the olive oil, then cover your dish with a layer of baking parchment and a layer of foil, sealing the edges. Cook for 2.5hrs, remove foil and parchment, increase temp to Gas 4, 180C, 350F and cook for 30 minutes more to brown the skin. Serve!
Nutrition Information
Serving size: ¼ Calories: 461 Fat: 14g Carbohydrates: 9g (6net) Fibre: 3g Protein: 6g
Recipe by Kim's Club at