Roasted Chicken with Fennel and Creamy Leeks

Steps

1. Cook vegetables Preheat oven to 230°C. Thinly slice potatoes into rounds and cut fennel into 1cm thick wedges. Toss on a lined oven tray with whole garlic cloves and sprigs of thyme. Drizzle with oil and season. Roast in oven for 25-30 minutes, until golden and tender.
2. Cook chicken Pat chicken dry, drizzle with oil and coat in chicken seasoning. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 1-2 minutes each side, until golden. Reserve pan. Remove vegetables from oven, add chicken to tray and cook for about 12 minutes, until cooked through. Rest, covered.
3. Make leek sauce Thinly slice leek. Wipe pan clean and return to medium heat with a drizzle of oil. Cook leek, garlic and thyme with a pinch of salt for 2-3 minutes. Add wine/stock and cook for about 1 minute, until evaporated. Add chicken broth and bring to a simmer.
4. Simmer for 1-2 minutes, until reduced by half. Remove from heat, stir through sour cream and season to taste.
5. Finish chicken Thinly slice chicken and stir any resting juices through leek sauce.
6. Serve vegetables topped with chicken and creamy leeks.