Skillet Roast Chicken with Caramelized Fennel and Potatoes
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Ingredients & Equipment
What we send
- 10 ouncesfingerling potatoes
- 1 bulbfennel
- 1yellow onion
- 2boneless chicken breasts
- 1 packethoney
- 1/4 teaspoondried basil
- 1/4 teaspoonground fennel seed
- 1/4 teaspoondried oregano
- 1/4 teaspoondried rosemary
- 1/4 teaspoondried thyme
What You’ll Need
- baking sheet
- 12" large ovenproof pan
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.
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.
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).
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.
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.
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!