One Pan Chicken with Potatoes and Fennel
One Pan Chicken with Potatoes and Fennel is a cozy, comforting dish that effortlessly combines tender chicken, earthy potatoes, and aromatic fennel, all roasted to perfection in one pan. Ideal for busy weeknights or special gatherings, this easy recipe ensures minimal cleanup while providing maximum flavor. Each bite is a delightful blend of savory and sweet, making it a go-to favorite for both casual dinners and entertaining.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 1 medium fennel bulb, cut into wedges
- 1 lb baby potatoes, halved
- 3 tbsp olive oil
- 2 tsp fresh thyme or rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the baking dish by placing halved potatoes and fennel wedges on one side.
- In a bowl, mix olive oil, minced garlic, herbs, salt, and pepper. Rub this mixture over the chicken breasts.
- Position the seasoned chicken on the other side of the baking dish with vegetables.
- Roast for 30-35 minutes or until chicken reaches an internal temperature of 165°F (75°C) and potatoes are fork-tender.
- Let rest for 5 minutes before serving.
Nutrition
- Serving Size: 1 piece (approximately 250g)
- Calories: 380
- Sugar: 2g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg