Roasted Chicken with Fennel
A one-pan roasted chicken dish with fennel, garlic, and dill. This simple yet flavorful meal features chicken thighs roasted with caramelized vegetables, perfect for a fuss-free dinner. The slow-cooked garlic mellows out and flavors the entire dish, while fresh herbs add brightness.
Ingredients
Instructions
- 1
Preheat the oven to 450°F.
- 2
Pat the chicken breasts dry and sprinkle both sides with 1 tablespoon of the salt.
- 3
In a medium-size skillet over medium-high heat, heat 1 tablespoon of the oil. When the oil is sizzling, add the chicken thighs, skin down. Sear until the skin is browned and crispy, 4 to 5 minutes. Set aside.
Timer: 5m - 4
In a medium-size bowl, gently toss the fennel, lemon slices, garlic, beans, and dill with remaining tablespoon of olive oil and remaining ½ teaspoon of salt.
- 5
Transfer the vegetables to a 9 x 12-inch baking dish, spreading to make an even layer. Top with seared chicken thighs.
- 6
Roast for 30 to 35 minutes, or until the vegetables are caramelized and the chicken is cooked through with its juices running clear. Top with freshly ground pepper. Serve immediately.
Timer: 35m