Prepare the vegetables. Peel the sweet potatoes and chop into 2.5cm chunks. De-seed the peppers and chop into similar size pieces. Finally slice the fennel again roughly in quite large pieces. Peel and then cut the red onion into 8 wedges. Halve the oranges.
Next slice the chorizo, score the chicken thighs, drain and rinse the butter beans.
Add everything into a large roasting tin.
In a small bowl, mix the fennel seeds, Mediterranean seasoning, sweet smoked paprika and olive oil. Season well with salt and pepper. Pour into the roasting tin and toss everything together well.
Roast for 45 minutes, until everything is cooked through, golden and bubbling.
Squeeze the orange juice from the oranges over the meat and vegetables (being careful not to burn your fingers) and serve.
If you can’t get Mediterranean seasoning (I use Barts), switch to Herbes de Provence, dried mixed herbs or oregano.
Add a ½ - 1 teaspoon cayenne and spicy chorizo for older kids and adults who like a bit of kick to their food.
Switch the chorizo for chunks of halloumi or feta cheese to change things up.
Hi! I'm Lucinda Miller, and I have a passion for healthy food and healthy living. Why not sign up for my lovely newsletter?
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.