Delectable Fennel Bulb Rosemary Chicken
Elevate your dinner table with this **Delectable Fennel Bulb Rosemary Chicken**, a one-skillet wonder that combines succulent, crispy-skinned chicken thighs with the bold, aromatic flavors of fresh rosemary, sweet caramelized fennel, and tangy lemon. Searing the chicken first locks in its juiciness, while roasting it alongside tender fennel wedges and whole garlic allows the flavors to meld beautifully. A splash of white wine (optional) and savory chicken broth create a luscious pan sauce worthy of sopping up with crusty bread. Ready in under an hour, this easy yet elegant dish is perfect for weeknight dinners or a special occasion. Try pairing it with mashed potatoes or a crisp side salad for an unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 1 large Fennel bulb
- 4 pieces Garlic cloves
- 3 sprigs Fresh rosemary
- 2 tablespoons Olive oil
- 1 large Lemon
- 1 cup Chicken broth
- 0.5 cup White wine (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Pat dry the chicken thighs with paper towels and season them evenly with salt and black pepper on both sides.
Slice the fennel bulb into thin wedges and set aside. Mince two garlic cloves and keep the other two whole for roasting.
In a large ovenproof skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes, or until the skin is golden and crisp. Flip the chicken and sear the other side for 3 more minutes. 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 skillet. Add the fennel wedges, whole garlic cloves, and minced garlic. Sauté for 5 minutes until slightly caramelized.
Add the white wine to the skillet (if using) and deglaze the pan by scraping up any brown bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
Stir in the chicken broth and place the rosemary sprigs on top of the fennel mixture.
Return the seared chicken thighs to the skillet, skin-side up, arranging them atop the fennel and rosemary.
Slice the lemon in half and squeeze its juice over the chicken and vegetables. Place the lemon halves into the skillet for added flavor during cooking.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the fennel is tender.
Remove the skillet from the oven and let the dish rest for 5 minutes before serving. Discard the roasted lemon halves and rosemary sprigs.
Serve the chicken hot, with fennel and pan juices spooned over the top. Pair with crusty bread or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 15.9 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2875 mg | 61% | |
*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.
