Description
Savor the delightful flavors of One Pan Chicken with Potatoes and Fennel, a comforting dish that elevates everyday ingredients into a gourmet experience. Juicy chicken thighs are roasted alongside tender baby potatoes and aromatic fennel, all infused with zesty lemon and fragrant herbs. This one-pan wonder is perfect for busy weeknights or casual gatherings, ensuring minimal cleanup without sacrificing taste.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb baby potatoes (halved)
- 1 medium fresh fennel bulb (sliced into wedges)
- 3 tbsp extra virgin olive oil
- 4 garlic cloves (minced)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dried oregano
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine chicken thighs, halved potatoes, fennel wedges, minced garlic, olive oil, salt, pepper, oregano, and lemon juice. Toss until evenly coated.
- Spread the mixture on the prepared baking sheet in a single layer without overcrowding.
- Roast in the preheated oven for 35-40 minutes until chicken is golden brown and cooked through (internal temperature should reach 165°F) and potatoes are fork-tender.
- Serve hot directly from the pan or transfer to plates, drizzling any remaining juices over the top.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece of chicken with potatoes and fennel (approx. 250g)
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 130mg