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Skillet Roast Chicken

Skillet Roast Chicken with Caramelized Fennel and Potatoes

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Recipe Details

Story

We’d like to reintroduce you to one of our Test Kitchen’s favorite winter dishes. Crispy seared chicken is roasted atop a bed of caramelized fennel and onion to infuse the veggies with flavorful juices. Fingerling potatoes get crispy in the oven, right alongside the bird, and everything comes out delightfully golden and perfectly tender. This Plated favorite really epitomizes what’s so amazing about a home-cooked meal: ease, warmth, and all-around deliciousness.

Tags

  • Low Carb Diet

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 700
  • Protein 41g
  • Total Carb 47g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • fingerling potatoes
    10 ounces
    fingerling potatoes
  • fennel
    1 bulb
    fennel
  • lemon
    1
    lemon
  • yellow onion
    1
    yellow onion
  • boneless chicken breasts
    2
    boneless chicken breasts
  • honey
    1 packet
    honey
  • dried basil
    1/4 teaspoon
    dried basil
  • ground fennel seed
    1/4 teaspoon
    ground fennel seed
  • dried oregano
    1/4 teaspoon
    dried oregano
  • dried rosemary
    1/4 teaspoon
    dried rosemary
  • dried thyme
    1/4 teaspoon
    dried thyme

What You’ll Need

  • baking sheet
  • 12" large ovenproof pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse potatoes and halve lengthwise. Rinse fennel bulb and halve, then cut core out in a wedge shape and discard. Slice fennel as thinly as possible. Halve lemon. Peel onion, halve, and thinly slice.

  2. Roast potatoes

    Roast potatoes

    On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer, spacing apart as much as possible, and roast until golden and tender, about 20 minutes.

  3. Sear chicken

    Sear chicken

    While potatoes roast, pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat a large ovenproof pan over medium heat. Carefully hover your hand a few inches away—when you can easily feel heat, add chicken skin-side down. Sear until skin is golden and easily lifts from pan, 8-9 minutes. Transfer to a plate, skin-side up (it'll finish cooking in the oven).

  4. Make lemon sauce

    Make lemon sauce

    While chicken sears, in a small bowl, whisk together honey, spice mix, juice of 1 lemon, 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper as desired to fully combine. Set aside.

  5. Sauté fennel and onion

    Sauté fennel and onion

    Add 1 tablespoon olive oil to pan from chicken over medium-high heat. When oil is shimmering, add fennel and onion. Season with ¼ teaspoon salt and pepper and sauté, stirring, until softened, about 5 minutes. Remove pan from heat. Return chicken to pan on top of fennel and onion, skin-side up. Pour over lemon sauce. Transfer pan to oven (with potatoes) and roast until chicken is cooked through and no longer pink, 12-15 minutes.

  6. Plate skillet roast chicken

    Plate skillet roast chicken

    Use any remaining downtime to catch up on dishes. Divide caramelized fennel and onion between serving plates. Top with chicken, pouring over any remaining lemon sauce from pan, and serve with roasted potatoes. Dig in!

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