Chicken with Lemon and Fennel Seeds
Infuse your dinner table with bold Mediterranean flavors by trying this Chicken with Lemon and Fennel Seeds recipe. Featuring tender, bone-in chicken thighs seared to golden perfection and baked in a vibrant, citrusy sauce, this dish is a surefire crowd-pleaser. Toasted fennel seeds add a warm, subtle licorice note, perfectly complemented by fresh lemon zest, garlic, and a touch of honey for balance. The dish comes together in just under an hour, making it ideal for a weeknight dinner that feels like a special occasion. Finished with a sprinkle of fresh parsley, this oven-baked chicken pairs beautifully with roasted vegetables, potatoes, or your favorite side dish. Prepare to delight your taste buds with this flavorful, one-skillet creation!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 whole lemon
- 2 teaspoons fennel seeds
- 4 cloves garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley (chopped)
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup chicken broth (low sodium)
- 1 tablespoon honey
Instructions
Preheat your oven to 375°F (190°C).
In a small dry skillet, toast the fennel seeds over medium heat for 1-2 minutes until fragrant. Let cool slightly and then crush them lightly using a mortar and pestle or the flat side of a knife.
Zest one lemon and juice both lemons. Set the zest and juice aside.
Finely mince the garlic cloves.
Season the chicken thighs on both sides with 1 teaspoon of salt and the black pepper.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken thighs, skin side down first, for about 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and crushed fennel seeds, cooking for 1 minute until fragrant.
Add the lemon juice, honey, and chicken broth to the skillet, stirring to combine. Bring to a simmer.
Return the seared chicken thighs to the skillet, skin side up. Spoon some of the sauce over the chicken.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and sprinkle the lemon zest and chopped parsley over the chicken. Let it rest for 5 minutes.
Serve the chicken with the pan sauce spooned over it. Pair with roasted vegetables, potatoes, or a side of choice.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 5.9 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 432 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
