Hey, I’m back! I’ve been sidelined from the blog game by the cutest little dude combined with laziness and a recent gobble habit. As you may have guessed from the photos, I was not planning on blogging about this until we tasted it and had to share! Adapted from Mark Bittman at https://cooking.nytimes.com/recipes/8500-roast-chicken-with-fennel
The changes I made were mostly out of laziness or lack of ingredients but I wouldn't change anything because this was so good!
2-3 large boneless skinless chicken breasts
1/3 cup olive oil (divided)
2 fennel bulbs sliced thinly and chopped into half moons, 1 tbsp fronds chopped finely and reserved for a garnish
1/2 of a yellow onion sliced thinly into half moons
3 garlic cloves peeled and sliced into several pieces lengthwise
Greek seasoning salt (or plain salt and pepper)
Preheat oven to 450 degrees
Place fennel, onions and garlic in deep cookie sheet or roasting pan. Drizzle somewhere between 1/4 and 1/3 cup olive oil on vegetable mixture and season with salt and pepper. Mix well until vegetables are coated. Roast in oven for 10 minutes.
Meanwhile, sprinkle chicken breasts with seasoning salt or salt and pepper on both sides. Heat 2 tbsp oil or enough to generously coat frying pan on medium high heat. Sear chicken breasts for 2 minutes on each side until golden color appears (chicken will not be cooked through and that's OK).
After the vegetables have been roasting for 10 minutes, take the pan out of the oven, stir vegetables and place the chicken on top of the mixture. Spoon some of the excess oil over the top of the chicken. Roast for 15 minutes and baste again with the oil from the bottom of the pan. Roast an additional 15 minutes until chicken is cooked through.
Squeeze lemon juice over chicken and garnish with fennel fronds and a lemon wedge.