The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken in a parcel with charred leeks & fennel
Baking in a foil pouch is the perfect way to produce juicy, flavour-packed chicken, and ours gently steams with lemon, shallot and garlic. While that roasts in the oven beside the potatoes, leeks and fennel are poached, then charred. A dash of yogurt and dill dish up a delight!
SWK: Source of fibre
SWK: High protein
Plants 3
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Serving size
Ingredients
- 400g baby potatoes
- 3 garlic clove
- 2 skinless chicken breasts
- 1 unwaxed lemon
- 2 leek
- 1 fennel
- 2 shallot
- 1 handful of fresh dill
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Nutritional Information
Calories: 440
Protein: 46g
Carbs: 55g
Fat: 4.4g
Ingredients
- 800g baby potatoes
- 4 shallot
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 5 garlic clove
- 4 skinless chicken breasts
- 2 unwaxed lemon
- 3 leek
- 2 fennel
- 1 handful of fresh dill
Nutritional Information
Calories: 429
Protein: 45g
Carbs: 54g
Fat: 4.3g
Chicken in a parcel with charred leeks & fennel
Baking in a foil pouch is the perfect way to produce juicy, flavour-packed chicken, and ours gently steams with lemon, shallot and garlic. While that roasts in the oven beside the potatoes, leeks and fennel are poached, then charred. A dash of yogurt and dill dish up a delight!
Cook time:
35 mins
Cuisine:
British
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Before you start
- 1 large baking tray
- 1 large saucepan
- 1 large non stick frying pan
- 1 small bowl
Start the spuds
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Cut the potatoes into ½cm thick slices, put them on a baking tray lined with baking paper, spritz with cooking spray and lightly season. Bake for 25-30 mins.
Prep your chicken
- Meanwhile, peel and thinly slice the shallots, and peel and finely chop the garlic.
- Line a baking tray with a large piece of foil and place the chicken in the centre. Add the shallots and garlic, then grate over the zest of the lemons and squeeze over the juice (to taste).
- Crumble in half the stock cube (all of it for 4 portions) and pour in 100ml water (150ml for 4 portions).
Ready, steady... bake!
- Close up the foil to form a parcel and bake for 20-25 mins, until the chicken is cooked through.
Trim, simmer & sauté
- Meanwhile, trim the leeks, then thickly slice diagonally. Trim the fennel bulb and thickly slice lengthways.
- Cook the leeks and fennel in boiling water for 3-4 mins, then drain.
- Transfer the leeks and fennel to a large non-stick frying pan. Spritz with cooking spray and fry for 2-3 mins on each side to slightly char the veg.
Finish & serve
- Finely chop the dill and stir three-quarters into the yogurt.
- Use 2 forks to shred the chicken.
- Dish up the charred veg and top with the chicken, then drizzle over the yogurt and sprinkle on the remaining dill. Serve with the potatoes.