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Roasted Chicken and Fennel

Here's how you make Roasted Chicken and Fennel
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  • Servings: 4
  • Prep: 15m
  • Cook: 90m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 chicken thighs (bone in skin on, about 3/4 of a pound total)
  • 1 fennel bulb, chopped (keep fennel weeds to sprinkle over chicken pieces
  • 1 yellow onion, chopped
  • 3 to 4 cloves garlic, minced
  • 2 sprigs rosemary
  • 1 lime
  • 2 tablespoons oil (olive oil)
  • 2 tablespoons white wine
  • Celery salt, to taste
  • Garlic powder, to taste
  • Fresh ground pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: DIRECTIONS

  • Step 2: Toss the fennel, onion, garlic, olive oil and wine together in a 8” x 8” casserole dish.

  • Step 3: Cut the lime in half and squeeze the juice over the veggies; toss both squeezed lime pieces with the fennel mixture.

  • Step 4: Season the fennel mixture with celery salt and fresh ground pepper to taste.

  • Step 5: Place the rosemary sprigs on top of the veggies.

  • Step 6: Season both sides of the chicken with celery salt, garlic powder and pepper to taste and sprinkle with fennel weed. (I am quite generous with the seasonings here)

  • Step 7: Place the chicken pieces on top of the veggies and put the casserole dish in a preheated 375 degree Fahrenheit oven and roast for about 1 hour and 15 minutes to 1 hour and a half, until the chicken is golden brown and cooked through and the fennel is translucent and soft. This will depend on how thick the chicken pieces are.

  • Step 8: Enjoy!

We hope you enjoy this recipe!

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