Recipe: Lemony Roast Chicken and Fennel

Yes, another recipe adapted from The Kitchn. It has become one of my favorite cooking blogs. This recipe requires combining all the ingredients in a bowl, then spreading them in a pan and roasting them in the oven. Doesn’t get much easier than that. And it was delicious, too. The lemon flavor really came out, and the amount of liquid we used ended up as a nice sort of sauce at the bottom of the pan. The chicken and fennel were perfect alongside F’s nutmeg mashed potatoes and they got positive reviews from F and C, who stopped by for dinner. Add a green salad and a nice white wine — I prefer Albariño — and you have a lovely meal for any night of the week. (Sorry I don’t have pictures of the final product…it’s sort of awkward to whip out a camera and photograph a plate when you have company.)

• Two Years Ago: “The more music you got in the world the fuller it is”

Lemony Roast Chicken and Fennel (adapted from this recipe)

Ingredients

• 1.5 lbs boneless skinless chicken breasts (about 5 breasts)
• 2 fennel bulbs (I’d use more next time)
• 4-6 garlic cloves, sliced thinly
• 3-4 tbsp olive oil
• a generous dollop (4-5 tbsp) of white wine
• 1 lemon
• to taste: salt & pepper

add some wine, spread in pan, roast until the chicken’s cooked

Procedure

• Preheat the oven to 400F (200C) Combine all the ingredients in a large bowl. Mix together. Spread in a baking dish with the chicken gathered in the middle. Roast in the oven for 30-40 minutes, then rest for 5-10 minutes before serving.

Enjoy!