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Roasted Chicken with Fennel and Tomatoes
Try this roasted chicken dinner that has fennel and tomatoes served alongside it for a hearty, family-friendly meal.
👥 4 Servings⏱️ Prep & Cook: 1h 10m👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●pan
- ●cutting board
📝 Preparation Steps
1
Preheat oven to 450°F. Toss together fennel wedges, garlic, and 1 tablespoon oil on a large rimmed baking sheet. Season with salt and pepper. Roast ⏱️ 10 minutes.
2
Toss together fennel seed, coriander, and lemon zest in a bowl. Season with salt and pepper. Rub chicken with 1 tablespoon oil, then spice mixture.
chicken, backbone removed and flattened1 (3 1/2- to 4-pound)
3
Reduce oven temperature to 425°F. Add tomatoes and olives to baking sheet and toss to combine. Place chicken on top of vegetables. Roast ⏱️ 30 minutes.
chicken, backbone removed and flattened1 (3 1/2- to 4-pound)
4
Toss bread with remaining tablespoon oil in a bowl. Season with salt and pepper. Scatter around chicken and continue roasting until chicken is cooked through (a meat thermometer inserted into thigh should read 165°F) and croutons are golden brown, 10 to ⏱️ 15 minutes.
chicken, backbone removed and flattened1 (3 1/2- to 4-pound)
5
Transfer chicken to a cutting board and let rest at least ⏱️ 5 minutes; carve. Add kale to pan and toss until just beginning to wilt. Add lemon juice and toss to combine. Serve chicken with vegetables alongside.
chicken, backbone removed and flattened1 (3 1/2- to 4-pound)
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