SHEET-PAN CHICKEN WITH SWEET POTATOES AND FENNEL
This easy, sheet-pan dinner sings thanks to its zingy vinaigrette of sharp pecorino, warming cracked pepper and bright lemon - which you'll want to slather on everything. These flavors really get a chance to shine drizzled on top of roast chicken and seasonal vegetables. Don't be afraid to substitute the sweet potatoes and fennel with whatever vegetables you have on hand. Serve the dish with a handful of leafy greens and a generous amount of the vinaigrette.
Provided by Yewande Komolafe
Categories dinner, weekday, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. In a large bowl, toss chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin-side up.
- In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
- Roast until chicken and potatoes are a deep golden brown and fennel is starting to caramelize at the edges, about 35 to 45 minutes.
- As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 1/2 teaspoon pepper in a small bowl. Whisk in remaining 1/4 cup olive oil in a thin stream and stir in pecorino. Season with salt and pepper.
- Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
- To serve, cut the chicken off the bone and slice. Divide chicken and vegetables among plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.
Nutrition Facts : @context http, Calories 983, UnsaturatedFat 44 grams, Carbohydrate 19 grams, Fat 65 grams, Fiber 4 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1179 milligrams, Sugar 5 grams, TransFat 0 grams
ROAST CHICKEN WITH LEMONS AND FENNEL
Roasting is the easiest way to cook a chicken. For maximum browning, use a rimmed baking sheet instead of a high-sided roasting pan. Create a complete family-friendly meal by cooking vegetables like fennel alongside the bird.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Place chicken on a large rimmed baking sheet; season with salt and pepper. Place a lemon half in cavity. Using kitchen twine, tie legs together. Add fennel and remaining lemons to sheet and toss with oil.
- Roast until juices run clear when chicken is pierced between breast and leg, or an instant-read thermometer inserted into thickest part of a thigh (avoiding bone) registers 165, 60 to 70 minutes, basting chicken with pan juices and tossing fennel halfway through.
- Transfer chicken to a platter and cover loosely with foil; let rest 10 minutes. Carve chicken. Serve with fennel and lemons.
Nutrition Facts : Calories 607 g, Fat 32 g, Fiber 8 g, Protein 59 g
SKILLET ROASTED LEMON CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the thyme, fennel seeds, 1 tablespoon salt, and 1 teaspoon pepper in a mini food processor and process until ground. Pour the olive oil into a small glass measuring cup, stir in the herb mixture, and set aside.
- Distribute the lemon slices in a 12-inch cast-iron skillet and distribute the onion and garlic on top.
- Place the chicken, skin side down, on top of the onion and brush with about half the oil and herb mixture. Turn the chicken skin side up, pat it dry with paper towels (very important!), and brush it all over with the rest of the oil and herb mixture.
- Roast the chicken for 30 minutes. Pour the wine into the pan (not on the chicken!) and roast for another 10 to 15 minutes, until a meat thermometer inserted into the thickest part of the breast registers 155 to 160 degrees.
- Remove the chicken from the oven, sprinkle it with the lemon juice and the leaves of 1 rosemary sprig, cover the skillet tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Cut the chicken into quarters, and serve hot with the pan juices, cooked lemon, and onion.
CHICKEN BREASTS WITH FENNEL AND LEMON
From the NYTimes Jan 31, 2007. Very easy, relatively quick, and delicious. As the article said, it was like a burst of sunshine in the middle of winter.
Provided by Nolita_Food
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Zest lemon and slice zest into matchstick. Juice lemon, strain and set aside.
- Lightly salt chicken breasts. Put a deep frying pan over medium high heat, pour in oil and saute chicken, about 3 minutes on each side until they are half ay done. Cooking time really depends on the thickness of the pieces you use.
- Discard oil, then add lemon zest, fennel, and wine to pan. Bring to boil over high heat and let cook until the wine reduces by about half and fennel is tender. Add broth and cinnamon, bring to boil and cook about 5 minutes to reduce the sauce a little bit.
- Add chicken and let simmer for about 2 to 3 minutes.
- In the mean time, in a small bowl, beat egg yolks with half of the lemon juice, then ladle in about 1/4 cup of the sauce and mix well. Add the mixture to pan. Cook over medium heat, stirring a little bit until sauce is creamy. Taste for seasoning, and add more lemon juice if you like.
- You can serve this dish stand alone. I served it with spagetti drizzle with a bit of olive oil.
Nutrition Facts : Calories 378.1, Fat 11.4, SaturatedFat 2.3, Cholesterol 193.2, Sodium 340.9, Carbohydrate 10, Fiber 3.1, Sugar 1.1, Protein 42.9
CHICKEN FENNEL BAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with foil.
- Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.
- Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
- Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.
SAUTEED CHICKEN BREASTS WITH FENNEL AND ROSEMARY
The flavors of fennel, garlic, and rosemary married with chicken. The original recipe appeared in Food and Wine and later reprinted on another site. This is my own rendition designed to be both WW point friendly and core. This works really well with steamed carrots, polenta or mashed potatoes.
Provided by justcallmetoni
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick frying pan, heat 2 1/2 teaspoon of the oil over moderately high heat. Add the fennel and half of the rosemary.
- Cook, stirring frequently, until the fennel is golden brown and almost done, about 10 minutes. Add broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender, about 3 minutes. Remove the fennel and the cooking liquid from the pan.
- Heat the remaining 1 1/2 teaspoons oil over moderate heat. Pound chicken breasts so they are of an even thickness. Season the chicken with the 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 4 minutes. Turn and cook until almost done, about 3 minutes longer.
- Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Move the fennel so that it sits on top of the chicken. Cover the pan and simmer on very low heat for 3 minutes. Stir in the parsley and serve.
Nutrition Facts : Calories 200.8, Fat 7.9, SaturatedFat 1.3, Cholesterol 75.5, Sodium 472.2, Carbohydrate 5.8, Fiber 2.4, Sugar 0.1, Protein 26.2
GRILLED LEMON CHICKEN WITH FENNEL AND ONION
A Betty Crocker Diabetes Cookbook shares a recipe! Dress up grilled chicken breasts with a lemon and herb marinade plus a bonus of fennel and onion.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Place chicken in shallow glass or plastic dish. In small bowl, mix oil, lemon peel, lemon juice, oregano and salt; pour over chicken. Cover; let stand 15 minutes.
- Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Brush fennel and onion with marinade.
- Place chicken (skin sides down), fennel and onion on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once and brushing frequently with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F). Discard any remaining marinade.
Nutrition Facts : Calories 390, Carbohydrate 8 g, Cholesterol 140 mg, Fat 1/2, Fiber 3 g, Protein 52 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 2 g, TransFat 0 g
More about "chicken breasts with fennel and lemon recipes"
ONE-SKILLET LEMONY CHICKEN WITH FENNEL AND TOMATOES
From bonappetit.com
4.6/5 (96)Author Andy BaraghaniServings 4Estimated Reading Time 6 mins
- Place a rack in top third of oven; preheat to 425º. Pat 6 chicken thighs dry with paper towels; season all over with salt.
- Place a large ovenproof skillet on stovetop and pour in 2 Tbsp. oil. Transfer chicken thighs to skillet, skin side down, and heat over medium. (That's right: Those chicken thighs are going into a cold pan, and then you turn the heat on. Trust!) Cook, rotating skillet to encourage even browning, until opaque around the edges and skin is deeply golden brown, 8–11 minutes. Transfer skin side up to a plate.
- Meanwhile, do some prep: First, remove fennel fronds from 1 fennel bulb and reserve for making the sauce. Cut fennel head in half lengthwise. Place halves cut side down on cutting board, then cut each half into ½" wedges.
ONE PAN MEAL: MAKE ROASTED CHICKEN WITH FENNEL - FOOD …
From foodrepublic.com
Servings 4Estimated Reading Time 1 min
MEDITERRANEAN CHICKEN BREAST WITH FENNEL AND TOMATOES
From recipes.net
SAUTéED CHICKEN BREASTS WITH FENNEL AND ROSEMARY RECIPE
From foodandwine.com
LEMON & HERB CHICKEN WITH FENNEL (WHOLE30 - EVERY LAST BITE
From everylastbite.com
4.3/5 (3)Total Time 50 mins
CHICKEN PAILLARD WITH POTATO, FENNEL & MEYER LEMON SAUCE
From blueapron.com
WHAT TO SERVE WITH DUCK BREAST - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
CURRY CHICKEN SALAD WITH GRAPES, APPLES, AND CASHEWS -- SO EASY!
From italianbellavita.com
CHICKEN SPINACH CASSEROLE RECIPE - LIVING ON A DIME
From livingonadime.com
BEST CHICKEN PICCATA WITH GNOCCHI - HOW TO MAKE CHICKEN
From delish.com
FENNEL WITH LEMON CHICKEN - THEHAPPYFOODIE.CO.UK
From thehappyfoodie.co.uk
CHICKEN BALTI - SEASONS AND SUPPERS
From seasonsandsuppers.ca
INSPIRING ROAST CHICKEN RECIPES YOU’LL WANT TO BOOKMARK - MSN
From msn.com
LEMON & GARLIC GREEK MARINATED CHICKEN - A SAUCY KITCHEN
From asaucykitchen.com
CHICKEN WITH LEMON AND FENNEL SEEDS RECIPE | MYRECIPES
From myrecipes.com
ROASTED CHICKEN WITH FENNEL AND LEMON RECIPE | MYRECIPES
From myrecipes.com
9 MAIN-COURSE SALAD RECIPES THAT ARE FRESH AND FILLING ENOUGH - THE ...
From washingtonpost.com
FEATHER YOUR NEST WITH THESE 17 QUICK AND EASY CHICKEN DINNERS
From msn.com
60 CHICKEN BREAST RECIPES TO MAKE FOR DINNER | TASTE OF HOME
From tasteofhome.com
RECIPE: ROASTED CHICKEN THIGHS WITH FENNEL & LEMON | KITCHN
From thekitchn.com
25 DELICIOUS THIN SLICED CHICKEN BREAST RECIPES
From drizzlemeskinny.com
CHICKEN BREASTS WITH FENNEL RECIPE - BBC FOOD
From bbc.co.uk
SHEET PAN CHICKEN AND VEGGIES | DINNER IN UNDER 30 MINUTES!
From thebigmansworld.com
PAN-SEARED CHICKEN BREAST WITH RICH PAN SAUCE RECIPE
From eatingwell.com
ONE PAN LEMON CHICKEN ORZO - VIKALINKA
From vikalinka.com
THE 35 BEST KETO CHICKEN BREAST RECIPES - GYPSYPLATE
From gypsyplate.com
100+ EASY CHICKEN BREAST RECIPES TO TRY TONIGHT - DELISH
From delish.com
CLASSIC CHICKEN SALAD RECIPE - JESSICA GAVIN
From jessicagavin.com
ONE-TIN ROAST CHICKEN WITH FENNEL, LEMON, SHALLOTS, GARLIC AND …
From thehappyfoodie.co.uk
THAI RED CURRY POT ROAST CHICKEN | RECIPETIN EATS
From recipetineats.com
CHICKEN BREASTS - ALLRECIPES
From allrecipes.com
MOUTHWATERING KETO LEMON CHICKEN - SPICE UP YOUR MEAL WITH
From linkedin.com
11 DUTCH OVEN CHICKEN RECIPES YOU CAN IMPRESS YOUR GUESTS WITH
From lecreuset.ca
15 CHICKEN BREAST AND ORANGE JUICE RECIPES - SELECTED RECIPES
From selectedrecipe.com
EASY CHICKEN AND MUSHROOM PASTA BAKE - RECIPE WINNERS
From recipewinners.com
DONAL SKEHAN’S LIGHT SPRING RECIPES – WILD GARLIC PESTO PASTA WITH ...
From independent.ie
EASY CHICKEN RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love