Roasted Chicken and Fennel
Created by QueenBea on November 8, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 90m
- Recipe #15702
Ingredients
- 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
How to Make
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Step 1: DIRECTIONS
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Step 2: Toss the fennel, onion, garlic, olive oil and wine together in a 8” x 8” casserole dish.
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Step 3: Cut the lime in half and squeeze the juice over the veggies; toss both squeezed lime pieces with the fennel mixture.
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Step 4: Season the fennel mixture with celery salt and fresh ground pepper to taste.
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Step 5: Place the rosemary sprigs on top of the veggies.
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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)
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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.
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Step 8: Enjoy!
Nutritional Facts
- Serving Size: 1 (288.5 g)
- Calories 491.3
- Total Fat - 34.4 g
- Saturated Fat - 8.3 g
- Cholesterol - 206.3 mg
- Sodium - 181.4 mg
- Total Carbohydrate - 6.6 g
- Dietary Fiber - 1.2 g
- Sugars - 2 g
- Protein - 37.6 g
- Calcium - 37.9 mg
- Iron - 1.8 mg
- Vitamin C - 8.6 mg
- Thiamin - 0.2 mg