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Chicken with Orange, Fennel and Olives

I love the combination of oranges and olives – they seem made for one another, adding the kind of bright flavour to a dish that conjures up images of their sun-baked, Mediterranean origins. I recommend serving this with steamed white basmati rice, all the better to absorb the wonderful juices that pool around the roasted chicken and fennel. In addition to the rice, you could serve it with a green salad mixed with fresh herbs, although it would work equally well with wilted spinach or kale with perhaps a splash of garlic oil.

Serves 4

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1 large red onion

2 fennel bulbs

2 cloves of garlic

A small bunch of curly-leaf parsley

3 tbsp olive oil

Grated zest of 1 orange and juice of ½ orange

4 skinless chicken breasts

100g/3½oz pitted black olives

Sea salt and freshly ground black pepper

Preheat the oven to 200°C/400°F/gas mark 6.

First prepare the vegetables. Halve the onion and slice into thin half-moons, then trim the fennel bulbs and cut widthways into thin rounds. Crush the garlic and finely chop the parsley.

Combine 1 tablespoon of the olive oil and the orange juice in a bowl and season with salt and pepper. Using a sharp knife and cutting to a depth of 5mm/¼in, score each chicken breast diagonally three times (this will help the meat to cook evenly). Place in the orange marinade, stirring each breast in the mixture to ensure it is thoroughly coated, and set aside for at least 30 minutes.

In a large ovenproof dish or roasting tin, combine the onion, garlic, fennel, orange zest and olives with the remaining olive oil. Mix thoroughly, season well with salt and pepper and place in the oven to cook for 15 minutes.

Remove from the oven, stir well and then place the chicken breasts on top of the fennel and onions. Season lightly with salt and pepper and return to the oven to bake for 15 minutes or until the chicken is cooked through and, when pierced with a skewer, the juices run clear. Sprinkle with the chopped parsley and serve while hot, on a bed of white basmati rice.