• 4 chicken breasts (skin on)
  • juice of 1 lemon
  • 1 tblsp olive oil
  • salt and black pepper
  • for the fennel salad:
  • 2 fennel bulbs (sliced thinly as possible)
  • 2 tblsp olive oil
  • juice of 1 lemon
  • 1 tblsp good quality mustard
  • handful rocket leaves per person
  • for serving:
  • drizzle of olive oil, balsamic vinegar and black pepper


  • Set oven to 180°C (350°F/Gas 4).
  • An hour or two ahead if possible place the chicken breasts in a shallow dish. Pour over the lemon juice, olive oil and seasoning.
  • Prepare the salad - put the sliced fennel in a large bowl, in another small bowl mix the olive oil, lemon juice and mustard together, taste for seasoning. Mix the fennel and dressing together - set aside.
  • Seal the chicken breasts on a hot pan until well browned. Then finish cooking in the oven for 10-15 minutes.
  • To Serve:
  • Slice the chicken, serve with a mound of the salad and the rocket leaves on top. Drizzle with a little olive oil and balsamic vinegar and a little black pepper.