Roasted crispy chicken with fennel, clementines and Ratte potatoes (serves 4)

This is intriguing and delicious. Chicken thighs marinated in orange and lemon juice, Pernod, fennel and grain mustard. Then mixed with Ratte (small, nutty flavour) potatoes, sliced clementines, thyme and fennel slices and layered in a roasting tin - oven ready.

Just put in hot oven for 50 minutes and serve.

Comes in reusable/recyclable oven tray.