Chicken with fennel seeds and smoked paprika

Chicken with fennel seeds and smoked paprika

Recipe by Cookwithjo.comCourse: Main

for the marinade

  • Juice of half a lemon

  • A generous glug of olive oil

  • 1 tsp fennel seeds, chopped

  • Heaped tsp sweet smoked paprika

  • Salt and pepper

  • 2 skinless chicken breasts

  • A handful of cherry tomatoes

  • A handful of asparagus spears (cut the thicker part of the stem into slices)

  • Salt and pepper


  • Whisk all marinade ingredients in a shallow bowl. Score the chicken breasts with a sharp knife and cover thoroughly wih the marinade. Leave in the fridge for at least half an hour, preferably longer.
  • Preheat the oven to Gas Mark 6 / 200 C / 400 F.
  • Line a small baking tray with baking parchment . Place the marinated chicken breasts in the middle and pour any left over mariade on top. Scatter the tomatoes and asparagus around the chicken and season lightly with salt and pepper.
  • Cover the baking dish with aluminium foil and bake for 30 minutes.