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This hands-off midweek dinner by Yotam Ottolenghi combines everything in one tray - the citrus and spice blend brings the chicken to life, while the juices create a delicious sauce to be mopped up with crusty bread.

Ottolenghi's Citrusy Chicken, Fennel and Potato Traybake

By Yotam OttolenghiPublished on 02 February 2026Who doesn’t love a traybake? This hands-off midweek dinner by Yotam Ottolenghi combines everything in one tray for maximum flavour with minimal washing up. The citrus and spice blend brings the chicken to life, while the juices create a delicious sauce to be mopped up with crusty bread.
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Time and servings

1 hr 5 minsTotal time
4Servings
10 minsPrep time
55 minsCooking time

Ingredients

  • 30g unsalted butter
  • 3 tbsp olive oil
  • 10 garlic cloves, crushed
  • 3 tbsp Ottolenghi Citrus and Spice Seasoning
  • 1 tbsp lime juice
  • 8 skin-on, bone-in chicken thighs (1.4kg)
  • 1 large fennel bulb, cut into 8 wedges
  • 500g Red Lady potatoes, unpeeled and thinly sliced into 3mm rounds
  • 3 tbsp double cream
  • 20g parmesan

Method

  • Step 1

    Heat the oven to 220°C/200°C fan/gas 7 and line a large baking tray with baking paper.

  • Step 2

    Place the butter, oil, garlic, spice blend and lime juice in a small pan, along with 1 tsp salt and a good grind of black pepper. Warm gently on a low heat until the butter has melted, then set aside.

  • Step 3

    Place the chicken thighs on the tray and arrange the fennel and potatoes around them to fit, it’s OK for some of the potatoes to overlap. Pour over the butter mixture and use your hands to coat everything well, then roast for 50–55 mins until the chicken is well browned and the potatoes and fennel are starting to catch at the edges, basting with the juices once or twice during cooking.

  • Step 4

    Remove from the oven and drizzle over the cream, followed by a good grating of parmesan. Serve with extra parmesan alongside, if you like.