Description
One Pan Chicken with Potatoes and Fennel is a flavorful, hassle-free dinner option that combines juicy chicken, tender baby potatoes, and aromatic fennel all roasted together in one pan. This dish not only fills your kitchen with mouthwatering aromas but also promises restaurant-quality taste with minimal effort. Perfect for weeknight meals or special gatherings, it’s sure to impress family and friends alike.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 fennel bulb, cut into wedges
- 1 lb baby potatoes, halved
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- Zest of 1 lemon
Instructions
- Preheat the oven to 400°F (200°C).
- Season chicken breasts with salt and pepper on both sides.
- In a large bowl, combine chicken, fennel wedges, potatoes, minced garlic, olive oil, lemon zest, salt, and pepper; toss to coat well.
- Spread the mixture evenly in a baking dish.
- Roast in the oven for 35-40 minutes until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.
- Serve hot by drizzling pan juices over the top.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (approximately 6 oz)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg