Tuesday, October 11, 2011

Lemon Fennel Chicken

Lemon Fennel Chicken

Here is another easy weeknight meal; crispy lemon chicken roasted with sweet fennel.  Use those fennel frawns to make a simple side dish of roasted red potatoes and carrots with dill and honey. 

This is going to be your "go to" and affordable Autumn meal.


4 Chicken Leg Quarters or a combination of thighs and legs, skin on
2 teaspoons Olive Oil
1 tablespoon Grill Seasoning for Chicken (I used Weber Canadian Chicken)
Juice of Two Lemons, rinds reserved and quartered
1/4 cup dry White Wine or Low Sodium Chicken Broth
2 Fennel Bulbs, sliced
2 tablespoons Fennel frawn; more for garnish
Fresh Oregano or Basil for garnish, optional

For the Side Dish:

On pound red potatoes, quartered or halved (depending on the size)
4 carrots, cleaned and sliced
1 tablespoon Olive Oil
2 tablespoons honey
2 tablespoons Fennel Frawn
2 tablespoon freshly chopped Dill
Sea Salt, to taste
Freshly ground Black Pepper, to taste
Preheat oven to 400 degrees.

Rub chicken with the two teaspoons of olive oil and sprinkle with seasoning.

Add sliced fennel to bottom of roasting pan.  Add lemon juice, rinds, wine or broth to pan.  Top with chicken.  Top that with the fennel frawns.

Toss potatoes and sliced carrots in olive oil and honey.

Bake both for 45 minutes, uncovered, turning potatoes once.

Garnish with fresh herbs.

It's that simple!

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