Monica Galetti's lemon chicken with fennel recipe

• 2 chicken legs/thighs
• 4 tbsp lemon and lime marmalade
• 2 small preserved lemons
• 3 pinches thyme leaves
• 10 small new potatoes
• 3 fennel bulbs

1. Preheat the oven to 180C.
2. Season the chicken with the salt and pepper then rub liberally with the marmalade and set aside for 10 minutes.
3. Cut the fennel in half then slice roughly, then sprinkle into the base of a deep roasting tray.
4. Remove seeds from preserved lemons and roughly chop then sprinkle over the fennel.
5. Scatter the thyme leaves and the baby potatoes on top.
6. Season with the salt and pepper and then place the chicken pieces on top skin side up.
7. Place in oven and cook for about 1hr.
8. Let rest 5 minutes before serving.

chicken, lemon, lemons, thyme, potatoes, fennel bulbs

Taken from www.lovefood.com/guide/recipes/29362/lemon-chicken-with-fennel (may not work)