One Pan Roasted Chicken and Fennel
ChefRhonda PlataDifficultyBeginnerThis 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.
Servings 2
Serving size 5 oz chicken
Net Carbs
- Amount Per Serving
- Calories 349
- % Daily Value *
- Total Fat 12g16%
- Protein 44g
- Total Carbohydrate 17g7%
- Dietary Fiber 6g22%
- Total Sugars 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 425ºF (215ºC).
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.
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.
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.
Remove the dish from oven and divide onto plates. Enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 425ºF (215ºC).
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.
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.
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.
Remove the dish from oven and divide onto plates. Enjoy!
Notes
