Food / 22 March, 2021 / My Baba

Comforting Farmhouse Chicken Thighs With Fennel, Tarragon & Thyme

Nothing is more comforting or crowd-pleasing than roast chicken. Here, a marinade of aromatic herbs, lemon, garlic and a little white wine or sherry transforms golden thighs into a wonderfully flavourful, bright dish. This recipe is ideal for large family gatherings; the recipe is easily doubled or trebled and can be prepared and left to marinade in the fridge well in advance.

It is so easy to grow bee-friendly herbs at home, whether you have a large garden or just a tiny windowsill. Thyme is a great choice; it lasts for years without needing too much care and bees love it. Buy a plant from a garden centre or sow them from seed in April – simply plant in a 9cm pot filled with soil, cover with a plastic bag and wait until the seedlings emerge three weeks later. Once the first leaves appear, tip out the contents carefully, tease apart the roots with the tip of a knife and plant as many as you need, spaced 5cm apart, in a seed tray to grow on. Plant out in a sunny spot in May, spaced 10cm apart. After flowering, cut the plant back to help keep a compact shape.

Fennel requires a reasonable amount of space (they grow quite tall) and a permanent position so is better suited to a garden setting. If you grow fennel, allow your plants to complete their cycle. The bees love the flowers and will pollinate the plants, ensuring a good crop of seeds, which can be eaten while green and juicy, sown to create new plants next year, or stored when dried – everyone is a winner!

Serves 4


  • 4 organic chicken thighs
  • 250g new potatoes
  • 2 banana shallots, quartered
  • 1 bulb fennel, quartered
  • 5 large or 8 small cloves garlic, finely sliced
  • ½ a lemon, cut into quarters
  • 3 sprigs thyme
  • 20g tarragon, stalks removed, leaves roughly chopped
  • 10 peppercorns
  • generous pinch salt
  • 2 tbsp olive oil
  • 150ml dry white wine or sherry
  • 10g parsley, roughly chopped
  • juice of ½ a lemon


Put the chicken thighs, new potatoes, banana shallots, fennel, garlic cloves, sliced lemon, thyme, half of the tarragon,  peppercorns, salt and olive oil into a large bowl and toss everything together. Cover and leave to marinade for at least two hours.

Preheat the oven to 180°C

Tip the marinated ingredients into a baking tray and pour in 200ml of dry white wine or sherry. Bake in the oven for 30 minutes until the potatoes are soft and golden and the chicken is cooked through.

Remove from the oven and stir through the remaining tarragon, parsley and lemon juice. Serve warm on a big platter with extra fresh herbs to garnish.

Recipe taken from Daylesford’s e-Book of summer eating and recipes.

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In The Spotlight

Heelys Rolls Into Spring With New Collection

Heelys, the original two-in-one wheely shoe launched in 2000, is preparing for the upcoming Easter holidays with its new spring collection. Ideal for encouraging an active, healthy lifestyle, the stylish designs will ensure kids (big and small) will roll through the holidays with ease.

The collection consists of 19 designs, including three brand new Heelys shapes: Reserve Ex, Reserve Low and Pro 20 Half Flood. The Reserve Ex has a basketball shoe style, while the Reserve Low and Pro 20 Half Flood tap into the current Y2K trend for an extra chunky sole.

Match your Heelys to your mood, with designs split across two main aesthetics – a darker colour scheme vs. a lighter, spring-inspired palette. Think camouflage print, graffiti text and paint drips contrasting with pastel colours, tie-dye, metallic laces, foil and rainbow print.

Available in the UK and Europe on the Heelys website and retailers, the collection is available in sizes C12-7 across single or two-wheeled styles. RRPs range from £49.99 to £69.99.


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