Description
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 in just one dish and is perfect for busy weeknights!
Ingredients
Scale
- 1 pound fingerling potatoes, halved lengthwise
- 1 fennel bulb, cut in thick slices
- 1 lemon, sliced
- 3 tablespoons olive oil, divided
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 3–4 pieces chicken breasts with skin on (about 2–2.5 pounds)
Instructions
- Preheat oven to 425 degrees. Add the potatoes and fennel to a large oven safe pan.
- Drizzle with two tablespoons of olive oil and sprinkle with ½ teaspoon salt, pepper and ¼ teaspoon garlic powder. Toss until veggies are coated. Add the lemon slices to the pan.
- Lay the chicken breasts on top of the potatoes, fennel and lemon. Brush with olive oil and sprinkle with ½ teaspoon salt, pepper and ¼ teaspoon garlic powder.
- Roast for 40-45 minutes until veggies begin to brown and chicken is cooked through.