One-Pan Tuscan Chicken with Fennel & Salsa Verde

One-Pan Tuscan Chicken with Fennel & Salsa Verde

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (4 Nights For 4) on Sunday, January 18, 2026.
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A Tuscan-style one-pan wonder! Delicious chicken is baked with seasonal vegetables and zesty lemon, topped off with a punchy salsa verde.

Ingredients

Traybake

  • 1 leek, sliced 1cm
  • 1 cauliflower half, cut into small florets
  • 1 fennel bulb, cut into wedges
  • 2 Tbsp rosemary, roughly chopped
  • 1 lemon, thinly sliced
  • 400g pumpkin wedges
  • 2 tsp olive oil
  • 600g free range chicken thighs

To Serve

  • 100g salsa verde

Steps

  1. Preheat oven to 220°C (or 200°C fan bake).
  2. Slice leek 1cm and cut cauliflower into small florets. Cut fennel into wedges and set aside fronds for garnishing. Roughly chop rosemary and thinly slice lemon.
  3. Toss all traybake ingredients together, except lemon and chicken, on a lined oven tray and season with salt and pepper. Pat chicken dry and season with salt and pepper. Nestle chicken into veggies and place lemon slices on top of chicken. Bake in the oven for 30 minutes, until chicken is golden and cooked through.
  4. Spoon chicken and veggies onto plates and dollop with salsa verde. Sprinkle over reserved fennel fronds.

Nutritional Information

Energy 1527 kj
365 kcal
Protein 30.8g
Carbohydrate 12.8g
Fat 19.2g