One-tin Roast Chicken with Fennel, Lemon, Shallots, Garlic & Mustard Mayo

Enjoy a new way with chicken with this simple traybake recipe from The Roasting Tin. Served with crunchy fennel and shallots and a tasty mustard mayo, this a delicious midweek dinner.

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This is as good for a quick weeknight meal as it is for easy entertaining, and an excellent way to use up any impulse-bought fennel that might be languishing at the back of the fridge. If you can find skin-on free-range chicken breasts, you'll get lovely crispy chicken skin as a bonus, but this works just as well otherwise. A quick store-cupboard sauce made from mustard and mayonnaise brings the dish together. 

Serves 4
Prep time: 10 min
Cook time: 30 min
Total time: 40 min


300g fennel, thinly sliced
12 shallots, quartered
1 lemon, sliced into half-moons
6 cloves of garlic, bashed
a few sprigs of thyme
4 free-range chicken breasts, skin on if available
sea salt and freshly ground black pepper
olive oil
For the mustard mayo:
4 heaped tbsp mayonnaise
2 heaped tbsp mustard
2 tsp honey


Preheat the oven to 180c fan/200c/gas 6. 

Place the fennel, shallots, lemon, garlic and thyme in a large roasting tin, and put the chicken breasts on top. Season generously with sea salt and freshly ground black pepper and drizzle everything generously with olive oil. 

Mix well to make sure the vegetables and chicken are evenly coated in the oil, then transfer to the oven to roast for 30 minutes.

For the sauce, mix together the mayonnaise, mustard and honey and set aside. Let the chicken rest for 5 minutes out of the oven, then serve hot with the mayonnaise. 

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