An excellent weeknight dish — Herb Roasted Chicken with Fennel takes minimum preparation but delivers maximum flavors. It’s one that will surely become a favorite in your home too!
A one-pan chicken dish, that’s always a winner in my book.
With this dish, you can even use different kinds of vegetables — zucchini, celeriac. I usually use those interchangeably as well.
The only veggie I keep constant is fennel.
If you are too tired to chop the chicken, you can just cut it quarters or halves. Place them on top of the vegetables, and you’re good to go.
WHAT YOU NEED TO PREPARE ROAST HERB CHICKEN AND FENNEL
DRIED HERBS OR FRESH HERBS?
You can use whatever type you have on hand.
If you want, you can even use (or add) other kinds of herbs like parsley and rosemary. The result will always be deliciously good!
HOW TO MAKE HERB ROASTED CHICKEN AND FENNEL
Start by preheating your oven to 220°C (425°F).
Pour one tablespoon of olive oil into a large casserole pan and arrange the fennel, carrot, and potatoes on top.
Season with salt, pepper, and oregano. Add another tablespoon and a half of olive oil and mix to coat the vegetables evenly (photo 1).
Place the casserole dish into the oven, uncovered, for twenty minutes.
Season the chicken with salt, pepper, and dried thyme (photo 2).
Take the pan out of the oven and arrange the chicken on top (photo 3).
Pour the remaining tablespoon and a half of olive oil on top of the chicken.
Place the pan back into the oven and adjust it to 200°C (400°C).
After twenty minutes, take the pan out of the oven and use the sauce at the bottom to baste the chicken (photo 4).
Place the pan back into the oven for fifteen to twenty minutes, or until the chicken has turned golden and darker in color.
Serve, with some fennel fronds, if desired.
TIPS ON MAKING THIS FENNEL CHICKEN RECIPE
- If you don’t have a casserole dish, feel free to use any ceramic baking dish or cast-iron skillet.
- Do not throw away the fronds when you’re preparing the fennel. You will use this as garnish later on.
- Chop the same type of vegetables in identical sizes, to ensure that they will all cook at the same time.
- Any type of potatoes can be used, not just baby potatoes.
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Herb Roasted Chicken with Fennel
Ingredients
- 4 tbsp olive oil
- 2 bulbs fennel, sliced, about 1 & 1/2 cm
- 1 mediul carrot, chopped
- handful potatoes, chopped
- 1/2 tsp dried oregano
- 1/2 to 3/4 kg chicken, chopped
- 1/4 tsp dried thyme
- salt and pepper, to season
Instructions
- Preheat oven to 220°C (425°F).
- Using a casserole dish, pour 1 tablespoon of olive oil and add fennel, carrots, and potatoes.
- Season with salt, pepper, and dried oregano. Add 1 & 1/2 tablespoon of olive oil and mix to make sure the vegetables are evenly coated.
- Place the pan in the middle of the oven.
- Season the chicken with salt, pepper, and dried thyme.
- Remove the pan out of the oven and arrange the seasoned chicken on top.
- Pour the remaining 1 & 1/2 tablespoon on top of the chicken.
- Place the pan back into the middle of the oven, and then adjust it to 200°C (400°F).
- After 20 minutes, take the pan out and use the sauce at the bottom to baste the chicken.
- Return the pan into the oven for 15-20 minutes, or until the chicken is cooked and turned golden in color.
- Serve, using some of the fennel fronds as garnish.
Notes
- You can use fresh herbs, or other types (like parsley and rosemary) as alternatives.
- If you don’t have a casserole dish, a cast-iron skillet or ceramic baking dish can also be used.
- Set the fronds aside when preparing the fennel. You can use it later for garnish.
- Any type of potatoes can be used, not just baby potatoes.
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