Imagine a mouthwatering meal that transforms simple ingredients into a culinary masterpiece that will have your family begging for seconds! This Chicken Baked with Fennel Potatoes is not just another dinner recipe – it's a flavor explosion that combines the tender juiciness of perfectly roasted chicken with the aromatic sweetness of fennel and crispy, golden potatoes. Whether you're looking to impress dinner guests or create a comforting weeknight meal, this Italian-inspired dish promises to be your new go-to recipe that's both elegant and incredibly easy to prepare.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 cups potatoes, sliced
- 1 bulb fennel, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried rosemary
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your chicken and vegetables cook evenly and develop a nice golden color.
- Prepare the chicken thighs by patting them dry with paper towels. This helps to achieve a crispy skin when baked.
- In a large mixing bowl, combine the sliced potatoes and sliced fennel. Drizzle with 1 tablespoon of olive oil, and sprinkle with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of dried rosemary. Toss everything together until the vegetables are well coated with the oil and seasonings.
- In a large oven-safe skillet or baking dish, heat the remaining tablespoon of olive oil over medium heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown. This step adds flavor and texture to the chicken.
- Once the chicken is browned, carefully flip the thighs over and remove the skillet from the heat. Arrange the seasoned potatoes and fennel mixture around the chicken in the skillet.
- Sprinkle the remaining salt, black pepper, and dried rosemary over the chicken and vegetables. This will enhance the overall flavor of the dish.
- Transfer the skillet to the preheated oven and bake for about 45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C). The potatoes should be tender and slightly caramelized.
- Once cooked, remove the skillet from the oven and let it rest for about 5 minutes. This allows the juices to redistribute in the chicken, keeping it moist.
- To serve, plate the chicken thighs alongside the roasted fennel and potatoes. You can garnish with fresh herbs if desired for an added touch of flavor and color.
- Enjoy your delicious Chicken Baked with Fennel Potatoes, a delightful Italian-inspired dish perfect for any occasion!
Tips
- Pat the chicken thighs completely dry before cooking to ensure a crispy, golden skin that will make your mouth water.
- Don't skip the searing step – it's crucial for developing deep, rich flavors and creating a beautiful golden-brown exterior on the chicken.
- Cut your potatoes and fennel into similar-sized pieces to ensure even cooking and consistent texture.
- Use a cast-iron skillet if possible, as it helps create an even heat distribution and gives a beautiful color to your dish.
- Let the dish rest for 5 minutes after cooking to allow the juices to redistribute, ensuring the chicken remains moist and tender.
- For extra flavor, try adding a splash of white wine to the vegetables before roasting, or sprinkle some fresh herbs like thyme or parsley just before serving.
- Check the chicken's internal temperature with a meat thermometer to ensure it reaches 165°F (75°C) for safe and perfectly cooked meat.
Nutrition Facts
Calories: 317kcal
Carbohydrates: 19g
Protein: 25g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 80mg
