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One Pan Roasted Chicken and Fennel

Created by
  Published on June 21st, 2022
  Reading time: < 1 minute
  Last modified May 27th, 2022
One pan roasted chicken and fennel
ChefRhonda PlataDifficultyBeginnerRating
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This is one of those recipes that looks and tastes sophisticated and complex yet is incredibly easy to make, and, thanks to the fact that the entire dish cooks in one pan, amazingly simple to clean up after, too. We love how flavorful this dish is with chicken legs (or try thigh quarters), but if you're a white meat fan, sub in bone-on chicken breasts instead. Keep the skin on, if you can--it adds healthy fats and keeps the dish moist.

Yields2 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

Ingredients

 10 oz chicken leg, bone-in(with skin)
 1 tbsp avocado oil(divided)
 ¼ tsp sea salt(divided)
 2 tsp fresh oregano(chopped fine)
 2 tsp fresh thyme(chopped fine)
 1 lemon(sliced thin)
 1 bulb of fennel(sliced thin)
 8 cloves of garlic(skin on)

Directions

1

Preheat the oven to 425ºF (215ºC).

2

In a baking dish, add the chicken and season with half of the oil and half the salt. Add the oregano and thyme to the chicken and rub with your hands.

3

Add the lemon slices, fennel, and garlic to the baking dish and arrange around the chicken. Drizzle with the remaining oil and salt. Place in the oven and bake for 30 minutes.

4

Remove the dish from the oven and baste the chicken with leftover juices. Place back in the oven for another 15 minutes or until cooked through.

5

Remove the dish from oven and divide onto plates. Enjoy!

Ingredients

Ingredients

 10 oz chicken leg, bone-in(with skin)
 1 tbsp avocado oil(divided)
 ¼ tsp sea salt(divided)
 2 tsp fresh oregano(chopped fine)
 2 tsp fresh thyme(chopped fine)
 1 lemon(sliced thin)
 1 bulb of fennel(sliced thin)
 8 cloves of garlic(skin on)

Directions

Directions

1

Preheat the oven to 425ºF (215ºC).

2

In a baking dish, add the chicken and season with half of the oil and half the salt. Add the oregano and thyme to the chicken and rub with your hands.

3

Add the lemon slices, fennel, and garlic to the baking dish and arrange around the chicken. Drizzle with the remaining oil and salt. Place in the oven and bake for 30 minutes.

4

Remove the dish from the oven and baste the chicken with leftover juices. Place back in the oven for another 15 minutes or until cooked through.

5

Remove the dish from oven and divide onto plates. Enjoy!

One Pan Roasted Chicken and Fennel

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