SHEET-PAN CHICKEN WITH APPLE, FENNEL AND ONION
Chicken thighs are roasted with classic fall ingredients for a quick, flavorful sheet-pan supper. The toasted fennel seeds subtly amplify the anise flavor of the roasted fennel and play nicely with the apples and onions. Look for an apple on the tart side as it will naturally sweeten as it cooks in the oven. If you want to use bone-in chicken breasts you can, just make sure to cut the cooking time by a few minutes so they don't dry out. Serve with a bright, bitter green salad flecked with blue cheese and toasted walnuts.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper.
- Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.
- Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 27 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 10 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN FENNEL BAKE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with foil.
- Cut the fennel into thick slices. Shingle them onto the center of the baking sheet and season with salt and pepper.
- Zest 2 of the lemons and set aside, then juice these lemons into a medium bowl. Whisk the olive oil into the lemon juice and season with salt and pepper. Halve the remaining 3 lemons and add them to the bowl along with the potatoes and carrots. Toss to coat. Spread the vegetables and lemon halves around the outside of the baking sheet. Put the chicken thighs in the same bowl along with the reserved lemon zest and more salt and pepper. Toss to coat. Put the chicken on top of the fennel skin-side up, leaving a little space between pieces.
- Bake, stirring the potatoes and carrots halfway through, until the chicken is cooked through and the vegetables are tender, 50 minutes to 1 hour. Serve the chicken with the vegetables and roasted lemon halves.
SHEET PAN CHICKEN A L'ORANGE
This is Jeff's simple take on a classic French dish, duck a l'orange.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with nonstick foil.
- In a medium bowl, combine the marmalade, orange zest and juice, orange liqueur, vinegar, a pinch of salt and 1 teaspoon black pepper. Set aside.
- Pull the side flaps of overhanging skin taut underneath the chicken on each side to make the thighs into nice, tight packages. Sprinkle the chicken generously with salt and pepper and arrange skin-side up in a single layer in the center of the lined baking sheet.
- Spoon 1 tablespoon of the orange sauce over each piece of chicken. Roast for 20 minutes.
- Meanwhile, toss the broccoli and shallots together in a medium bowl with the oil and season with salt and pepper.
- Spoon another tablespoon of the sauce over the top of the chicken. Arrange the broccoli and shallots around the chicken on the baking sheet. Continue to toast until the chicken is cooked through and the broccoli and shallots are soft and caramelized, an additional 15 to 20 minutes.
- Garnish with the orange segments and zest.
ROASTED CHICKEN WITH APPLES & FENNEL RECIPE BY TASTY
Autumnal leaves fall on dusky streets. Chicken and apples bubble in the oven. Ahhhh, fall...
Provided by Tasty
Categories Dinner
Time 1h35m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425°F (220°C).
- Cut each apple in half, then cut into ½-inch wedges, removing the core and seeds. Place the apples in a roasting pan.
- Slice the fennel bulbs in half lengthwise. Cut the core out, then cut each half into ½-inch wedges. Add the fennel to the pan with the apples. Reserve some of the fronds for garnish.
- Peel the red onion and cut in half through the stem. Cut into ½-inch wedges through the stem to keep the wedges intact. Add to the pan with the fennel and apples.
- Peel the garlic and crush the cloves with the side of a knife. Add to the pan.
- Drizzle everything lightly with olive oil. Season generously with salt and toss to coat. Place the thyme and sage on top.
- Generously season the chicken on all sides with salt. Arrange the chicken on top of the vegetables.
- Roast chicken for 20 minutes. Reduce the oven temperature to 350ºF and continue roasting for 35-45 minutes, or until the internal temperature of the chicken reaches 165ºF. Remove the pan from the oven.
- Use a baster to remove most of the liquid from the bottom of the pan and transfer to a small saucepan.
- Heat the drippings over medium heat. Add the white wine and bring to a simmer. Strip a few thyme sprigs and add the leaves to the pot, along with the mustard and a few grinds of black pepper. Whisk well to combine. Let reduce for 4-5 minutes, until slightly thickened. Stir in the butter until melted. Season with more salt to taste, if necessary.
- Pour the sauce over the roasted chicken and vegetables. Garnish with more thyme, sage, and the reserved fennel fronds.
- Enjoy!
Nutrition Facts : Calories 464 calories, Carbohydrate 21 grams, Fat 27 grams, Fiber 4 grams, Protein 36 grams, Sugar 12 grams
CHICKEN WITH FENNEL AND APPLES
Make and share this Chicken With Fennel and Apples recipe from Food.com.
Provided by dicentra
Categories Chicken Thigh & Leg
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken thighs with salt and pepper, and brown on skin side only in a hot, large, deep saucepan. Remove and set aside. Sweat off onion, garlic and fennel in the same pan.
- Add white wine and bring to a boil. Add apple juice and return to a boil. Stir in apples, thyme, bay leaves and saffron.
- Return chicken to the pan. Simmer, cover and cook until chicken is done - approximately 20 minutes - or alternately bake, covered, in a 350°F oven until chicken is done. Season to taste. Serve over rice.
Nutrition Facts : Calories 571.5, Fat 29, SaturatedFat 8.3, Cholesterol 157.9, Sodium 166.9, Carbohydrate 34.4, Fiber 3.5, Sugar 8.6, Protein 35
BAKED CHICKEN WITH FENNEL AND APPLES
In this one-dish dinner, fennel and apple are roasted until caramelized and tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. On two rimmed baking sheets, arrange chicken, fennel, shallots, and sage. In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Roast 35 minutes, rotating sheets halfway through. Add apples to sheets and roast until fennel is browned and chicken is cooked through, 15 to 20 minutes more.
Nutrition Facts : Calories 567 g, Fat 31 g, Fiber 5 g, Protein 44 g
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