One Pan Chicken with Potatoes and Fennel

Fennel is your friend! Whip up a delicious dinner in under an hour with this One Pan Chicken with Potatoes and Fennel recipe. Combining skin-on chicken breasts with fresh fennel and fingerling potatoes, this dish packs a bunch of flavor and is perfect for busy weeknights! 

There’s just something so comforting about a roasted chicken dinner, especially when it’s paired with the flavor of fresh fennel! While fennel can be intimidating for many, I promise it adds so much value to this dish. It has a distinct anise-like flavor when raw, which becomes milder and slightly sweet when cooked. It adds a unique taste and crunch to dishes like Lemon Sauteed Kale with Fennel, Garlic, and Fennel Mushroom Pizza, and Chicken with Fennel and Garbanzo Beans. Can you tell I’m a fan?

This one pan chicken with potatoes uses fennel as a flavor base to cook under chicken breast. As everything roasts, the fennel releases it’s moisture and flavor, absorbing into the chicken for a deliciously tender and juicy meal that has a uniquely delicious flavor.

Using Skin On Chicken Breast

I used skin-on boneless chicken breast to make this dish. These are ideal because the skin helps keep the chicken moist and tender while it roasts, keeping the meat protected from the high heat. It also adds extra flavor to the dish as it releases fats during cooking, along with a contrasting crispy crunch! If you can’t find chicken breasts with the skin on and no bone, you can use bone-in. If possible, try to avoid using chicken without skin in this case.

This meal comes together quickly and easily! Just preheat your oven, mix halved fingerling potatoes and thick slices of fennel with olive oil and seasonings, then layer on sliced lemons and skin-on chicken breasts. Brush the chicken with olive oil, season, and roast everything in one pan until golden and delicious. In about 45 minutes, you’ll have a tasty meal that is easy to serve and easy to clean up!  

Why You’ll Love This One Pan Chicken with Potatoes

• Easy clean up: Cooking everything in one pan means less cleanup and more time to relax after dinner.
• Simple ingredients: The recipe uses less than 10 simple, readily available ingredients like chicken, potatoes, and fennel, making it easy to shop for.
• Easy prep: Just chop, season, and bake, which is ideal for busy weeknights!
• Juicy and tender: The use of skin-on chicken breasts helps keep the meat juicy and flavorful.
• Fennel flavor: The combination of lemon, garlic, and fennel infuses the dish with a natural fennel flavor that enhances the natural taste of the chicken and potatoes.

Ingredients You’ll Need

• Fingerling Potatoes –  These thin, long potatoes cook quickly and give the dish a hearty texture and earthy flavor. They also cook quicker than regular potatoes. 
• Fresh Fennel Bulb – Adds a slight licorice flavor that brightens the dish, pairing well with the lemon and chicken while also giving the dish texture.
• Sliced Lemon – Infuses the chicken and vegetables with a zesty, citrus flavor that brightens everything up. More lemon, always.
• Olive Oil – Helps to crisp the chicken skin and roast the vegetables evenly. You could also use avocado oil which has a neutral taste and high smoke point. 
• Seasonings (salt, pepper, garlic powder) – These essential seasonings enhance the natural flavors of the clean ingredients used. 
• Skin On Chicken Breast – Chicken breast with the skin, helps to lock in moisture during roasting, resulting in juicy, flavorful meat.

Step By Step Instructions

Prepare for baking: Preheat the oven to 425F. Get out a large oven-safe pan and set aside. If you have time, remove the chicken from the fridge for 15-20 minutes to take the chill off before roasting. 

Season the vegetables: Slice the potatoes in half, and cut the fennel into thick slices, removing the greens at the top. Drizzle with olive oil, then sprinkle with dried seasonings. Toss with tongs until the vegetables are fully coated, then place them in the bottom of the baking dish. Place the sliced lemon on top of the vegetables. 

Season the chicken: Place the chicken breasts on top of the lemons and vegetables. Use a pastry brush to coat the top of the skin with olive oil, then sprinkle with dry seasonings. 

Roast and serve: Place in the oven and roast for 40-45 minutes or until the vegetables begin to brown and the chicken is fully cooked through with an internal temperature of 165F. Remove from oven and let the chicken sit for 10 minutes before serving. Enjoy! 

Recipe Tips

• If some of the potatoes are too large, quarter them instead so they are all uniform in size. 
• Check the chicken for doneness with a meat thermometer, which should read 165 degrees Fahrenheit in the thickest part of the breast.
• Let the chicken rest for a few minutes after removing it from the oven to keep the juices locked in for moist, tender meat.
• If you notice the vegetables or chicken browning too quickly, cover the pan with aluminum foil halfway through cooking to prevent burning.

Customize It

• Add freshly chopped rosemary or thyme to the seasoning mix to give the chicken and vegetables an earthy, aromatic flavor.
• Use bone-in chicken thighs instead of breasts, just adjust the cooking time as it may take less time to cook.
• Add a sprinkle of smoked paprika to the chicken and vegetables before roasting to give a complimentary smokiness.
• Toss in some whole garlic cloves with the vegetables for a bold garlic flavor that becomes sweet and mellow as it roasts.
• Incorporate slices of orange instead of lemon for a sweeter citrus note that complements the fennel.
• Sprinkle-grated Parmesan over the chicken before serving to add a savory, cheesy, and nutty flavor. 

Storage, Freezing & Reheating

Storing: Place cooled leftovers in an airtight container in the fridge for 3-4 days. 

Freezing: To freeze, place the cooled chicken and vegetables in a freezer-safe container or bag. They can be stored in the freezer for up to two months. 

Reheating: The best way to reheat is by using the oven. Preheat to 350 degrees and cover the dish with foil to prevent drying out. Reheat for 15-20 minutes or until the chicken is fully warmed through in the thickest part. 

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