This simple Chicken with Fennel & Linseed Crust recipe makes for an oven-cooked chicken that has a crispy outside and a moist inside. Enjoy with green leaves and fried courgettes.
10 Mins 45 Mins Easy
4 Chicken thighs (skinless)
4 tbsp linseed
1 tbsp fennel seeds
Preheat the oven to 180°C.
Sprinkle the linseed and fennel on a flat plate, season well.
Crack and beat the egg into a bowl.
Coat each chicken thigh in the egg and then roll over the linseed/fennel mix.
Transfer to an ovenproof dish.
When all the chicken have been coated, place in the oven for about 45 minutes. The outside will be crispy, and the centre should be cooked through.
Serve with green leaves and fried courgettes.
About this recipe
This Chicken with Fennel & Linseed Crust recipe is courtesy of Rosalia (Ros) Barresi, a Complementary Therapist & Nutritionist based in Wallingford, Oxfordshire. She is the author of This Wellbeing Thing: Recipes for Wellbeing & More which is available to buy on amazon.co.uk and Blackwells.
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