Roasted Chicken with Fennel & Potatoeshttps://www.pamperedchef.com/pws/chefmarcia/recipe/Main+Dishes/Roasted+Chicken+With+Fennel+and+Potatoes/1741000

Updated at: Thu, 17 Aug 2023 12:04:16 GMT

Step 1

Preheat the oven to 425°F (220°C) and heat 1 tbsp (15 mL) of the oil in an oven-safe, 12" (30-cm) skillet over medium-high heat for 3–4 minutes.

Step 2

Season the chicken with ½ tsp (2 mL) of the salt. Cook, skin-side down, until lightly browned, 4–6 minutes. Flip and cook an additional 2 minutes; set aside (the chicken will not be fully cooked).

Step 3

Meanwhile, cut the potatoes in half. Remove the top of the fennel, saving some of the fronds for serving, and cut into 1" (2.5-cm) wedges.

Step 4

Toss the potatoes, fennel, seasoning mix, and remaining oil together in a large bowl. Then, add the vegetables and cook for 5 minutes.

Step 5

Return the chicken to the pan and stir the vegetables. Bake until the chicken reaches 165°F (74°C), 18–20 minutes, and the vegetables are tender.

Step 6

Meanwhile, zest the orange to measure ½ tsp (2 mL) and juice half of it. When the chicken is cooked, set it aside. Stir in the peas, zest, and juice.

Step 7

Simmer over high heat for 2–3 minutes. If you’d like, serve with the reserved fennel fronds.

Step 8

Nutrients per serving:

Step 9

U.S. nutrients per serving: Calories 330, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 80 mg, Sodium 730 mg, Carbohydrate 40 g, Fiber 3 g, Sugars 9 g (includes 0 g added sugar), Protein 24 g

↑Support creators by visiting their site 😊

4 liked

0 disliked

One-dish