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Chicken vegetable bake

Chicken Vegetable Bake

Chicken Vegetable Bake. A complete family friendly meal in one pot.
Course Main
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy


  • 1 tablespoon oil of choice
  • 3 cloves garlic finely chopped
  • 1 fennel bulb sliced
  • 500 grams chicken drumsticks
  • 1 tablespoon red wine vinegar
  • 1 carrot peeled and diced
  • 1/2 sweet potato peeled and diced
  • 1 capsicum sliced
  • 1 lemon juice and zest
  • 1 tablespoon sumac
  • 1 cup fine green lentils Biodynamic french style
  • 400 grams diced tomatoes
  • 2 cups vegetable or chicken stock
  • fennel leaves to serve
  • Add a simple salad as a side if you wish


  1. Heat the oven to 160 degrees
  2. Add the oil and garlic to a warmed pan and then add the fennel when the garlic is fragrant
  3. Gently cook for 3 minutes and then remove from the pan
  4. Turn up the heat and brown the chicken pieces on all sides
  5. Add the fennel back into the pot and then the red wine vinegar
  6. Add the other vegetables, lemon juice and zest and sumac
  7. Add the lentils, tomatoes and stock and jiggle the pan to settle all of the contents below the liquid.
  8. Cover the pot with a lid and add it to the oven
  9. Bake in the heated oven for one hour
  10. Serve with fresh fennel leaves and side salad if desired