Today's guest post is from Lauren at Wicked Spatula. Lauren is a contributor to my Favorite Paleo Recipes from Food Bloggers board on Pinterest, and I've been drooling over all the beautiful photos and creative recipes she pins. This chicken recipe combines some of my favorite flavors — lemon, herbs, and garlic — with fennel. I have to admit I don't use fennel very often, so I can't wait to try this new flavor combination!
Here's Lauren with her Lemon Herb Roasted Chicken and Fennel recipe:
As our lives become busier and busier it’s so nice to have that one dinner that you know turns out perfect every time you make it. This one pan Lemon Herb Roasted Chicken and Fennel is just that. It will look like you spent all day in the kitchen slaving over this beautiful chicken dish but in reality you spent about 10 minutes prepping and the rest is cooking time.
I use bone-in, skin-on chicken for this recipe because I love how moist the meat comes out and how crispy the skin gets. I use a mix of thighs and whole legs but you can totally use breasts as well. I just tend to prefer the dark meat.
I love the brightness that the lemon and fennel bring to the roasted chicken. If you’ve never had fennel it adds a touch of sweetness to the dish that elevates it just a bit. For the marinade I use 4 different fresh herbs - parsley, rosemary, sage, and thyme. No particular ratio just make sure you have about a cup of minced herbs. You can usually find a mixed pack of poultry herbs instead of buying all of them individually which will save you a bit on the cost.
I also throw in a few cloves of minced garlic because what would roasted chicken be without garlic? I’m the type of person that if a recipe calls for 3 cloves of garlic they obviously meant 6. So rest assured that the 4 large cloves this recipe calls for will be just enough to satisfy your garlic loving heart. I marinated the chicken for 4 hours but you can do it longer or even overnight.
Served with a nice side salad this would be a complete and perfect meal. You might not even need dressing. Just drizzle with a bit of the leftover lemony olive oil from the roasting pan. Absolutely delicious. Next time you need a quick and easy dinner turn to this dish, you won’t regret it!
- Mix together the minced herbs, garlic, red pepper flakes, olive oil, sea salt, and white wine vinegar. Rub over chicken and refrigerate at least 4 hours or up to overnight.
- Preheat oven to 400°.
- Slice fennel bulb into ½ inch thick slices. Slice lemon into thin slices.
- Arrange chicken (with the marinade), fennel, and lemon on a roasting pan and roast for 40 minutes or until chicken is browned and registers 165° with a meat thermometer.
Lauren, the author behind Wicked Spatula, believes that real food recipes don’t have to be tricky, complicated, or tasteless. With simple recipes and refreshing photography, her approach to the Paleo lifestyle is straightforward and uncomplicated. A perfect place to start if you want healthy recipes that are simply delicious. Connect with Lauren on Twitter, Facebook, Instagram, and Pinterest.