Tuesday, October 2, 2012

Fennel Lemon Chicken

Root vegetables are defiantly one of our fall favorites. This incredibly tasty dish is great because it uses one pan and is ready in 30 minutes making it a perfect weekday meal.
Fennel-Lemon Chicken

1 pound boneless skinless chicken breasts or thighs
2 small fennel bulbs, between 1 and 1 1/4 pounds total
2 tablespoons STAR Original Garlic Olive Oil
2 tablespoons light-tasting white wine
1 lemon (zested and juiced)
1 1/2 teaspoon salt
Freshly ground black pepper

Heat the oven to 425°F.

Trim the stalks and fronds off the fennel bulbs, and cut each bulb in quarters. Then slice each quarter into 1-inch-thick slices. Mince about 1 tablespoon of fennel fronds.  Place cut fennel, minced fennel fronds and chicken in a large bowl.
Arrange chicken in the middle

Add the STAR Original Garlic Olive Oil, white wine  and lemon zest and juice to the bowl. Toss all the ingredients together, and add the salt and a generous amount of black pepper.

Spread the chicken and fennel on a large baking sheet, arranging the fennel around the outside and placing the chicken pieces closely together in the center. Pour any remaining juices in the bowl over the chicken.

Roast for 30 minutes, or until the chicken reaches an internal temperature of about 160°F, and the fennel is tender and beginning to brown around the edges. Take the pan out of the oven, and cover with foil. Let it rest for about 5 to 10 minutes before serving.

Goes great with rice or quinoa as a side dish!


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